Peanut Butter and Banana Whoopie Pies

When we moved into our house 4 years ago, the couple that lives next door stopped by to introduce themselves almost immediately.  They even brought blueberry pie, winning me over on the spot :) They've become close friends of ours since then; the importance of good neighbors really can't be overstated (something I've only really come to understand after having lived with some bad ones for a few years).  When they found out late last year they were expecting twins we were so excited for them, and couldn't wait to meet the babies.  As the due date approached, it started looking more and more like we were going to be on our Vegas vacation when the babies arrived, and of course that's exactly what happened.  Fortunately, everyone was healthy and they came home from the hospital just as we arrived home from our trip.



Earlier this week I had a chance to see the babies for the first time and chat with their dad (Pete) for a few minutes.  I was blown away by how teeny tiny they were (just below 5 lbs each, I think) and by the full head of dark hair they each had.  In the course of our conversation, I asked if I could drop off some meals for the family, but Pete assured me they'd planned ahead and had plenty of food.  What they really wanted was dessert.  They'd definitely come to the right person!



Pete had specifically mentioned a craving for whoopie pies so that was my first order of business.  Inspiration was lacking though, so I asked for recipe suggestions on my Facebook page.  You guys were full of great ideas - huge thanks, I plan to make several of them over the next few months!  I knew Jeannette's suggestion of banana whoopie pies with peanut butter filling would be a big hit with our neighbors, so they were first up.  After sampling one, I'll admit I was tempted to keep a few here for myself - they were delicious!  Fluffy banana cookies sandwiched with creamy peanut butter cream cheese frosting - the perfect treat for the new parents, I think.  The only thing that might make these even better?  Chocolate ganache - sandwiched in the middle or spread on top of one of the sandwich cookies, I don't think you could go wrong either way.



Banana Whoopie Pies
from Martha Stewart

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (about 2 medium bananas)
1/2 cup sour cream, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine the banana and sour cream in a measuring cup and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color and fluffy, about 3-4 minutes. Scrape down the sides of the bowl, then add the egg and vanilla extract, beating until incorporated. Alternately add the flour mixture (in 3 additions) and banana mixture (in 2 additions), starting and ending with the flour mixture. Beat only until ingredients are just combined.

Transfer the batter to a pastry bag fitted with a plain tip. Pipe the batter into 1 1/4-inch rounds on baking sheets (just approximate, I didn't measure each one), spacing them an inch or two apart. Bake for 10-12 minutes (I baked one sheet at a time), until the edges are golden and the cookies spring back when gently pressed. Transfer baking sheet to wire rack and let cookies cool for 5 minutes, then transfer them to wire rack to cool completely.

Peanut Butter Cream Cheese Filling
from Bon Appetit, April 2010 (via Epicurious)

1 1/2 cups powdered sugar
1 8-oz package cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup smooth peanut butter

Sift the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese, butter, and peanut butter to the bowl and beat on medium speed until smooth and fluffy.

Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.

Makes about 40 sandwich cookies

Barbecued Chicken Kebabs

I only had to say two words to get Shane on board with this recipe: bacon paste. I know, right? There was no way he wasn't going to be excited about these kebabs once I told him the secret ingredient. I'd never heard of bacon paste, much less made it myself, but it's as simple as pulsing a slice of bacon in your food processor until it forms a paste. Admittedly, it's not the prettiest thing, but when it transforms ordinary chicken kebabs into something so delicious, who cares? The bacon paste is used to coat the chicken, and keeps it moist, even on a really hot grill; you won't notice the flavor of the bacon in the finished dish, it just lends some smokiness.



We've made this recipe several times already this summer, it's definitely a favorite. I always halve it for the two of us and use chicken breasts, though thighs would work as well. Some of the barbecue sauce is brushed on the kebabs while they cook, and the rest is reserved to serve with the chicken. The meat is so flavorful we never end up using the reserved sauce so in the future I'd quarter the sauce recipe for us. There is a bit of prep work involved with the recipe, but the chicken cooks so quickly it all evens out in the end for me. One note about the bacon paste - don't be afraid to get in there with your hands to coat the chicken with it. I tried a rubber spatula the first time I made the recipe and not only was it more difficult, but the chicken wasn't as thoroughly coated. Yes, it's messy but the end result is worth it!

Barbecued Chicken Kebabs
from Cook's Illustrated, May/June 2011

(You can also make the recipe with chicken thighs, you may need to cook them an extra few minutes but otherwise, no changes.)

Barbecue Sauce
1/2 cup ketchup
1/4 cup molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar

Kebabs
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (see note)
2 teaspoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices bacon, cut into 1/2-inch pieces
4 12-inch metal skewers

Add the chicken and salt to a large bowl and stir to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.

Meanwhile, make the barbecue sauce: Combine all of the ingredients in a small saucepan. Set over medium heat and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens and reduces to about 1 cup. Set aside 1/2 cup of the sauce to serve with the cooked chicken, the other 1/2 cup is for brushing the kebabs.

Preheat your grill - turn the burners to high, close the lid and let heat for at least 15 minutes.

Meanwhile, use paper towels to pat chicken dry. Mix the sweet paprika, sugar and smoked paprika together in a small bowl. Add the bacon to your food processor and pulse until the bacon becomes a smooth paste, about 30-45 seconds, scraping down the sides of the bowl once or twice. Combine the chicken, spice mixture and bacon paste in a large bowl and use your hands to mix and coat the chicken evenly. Thread the chicken onto the skewers.

Leave one burner of your grill on high and turn the others off. Place the kebabs over the hot burner, and grill (covered), giving them a quarter turn every 2 minutes, until browned and slightly charred on all sides, about 8 minutes. If a flare-up occurs, just move the kebabs to the cool side of the grill temporarily (I've never had this problem).

Brush one side of the kebabs with about 1/4 cup sauce then flip and cook until the sauce browns a bit, about 1 minute. Brush the other side with the remaining 1/4 cup sauce, flip and cook until brown, about 1 more minute. The chicken should register 160 F on an instant read thermometer. Transfer the kebabs to a platter and let rest for 5 minutes before serving with 1/2 cup reserved sauce.

Cherry Crumb Muffins

Remember those cherries I told you I picked up at the store when we got home from our trip?  It was a little over 2 pounds, and I really didn't think I'd have any trouble eating them all myself before they started to go bad on me.  I was wrong.  That's not an uncommon occurrence around here - my eyes are routinely bigger than my stomach.  Anyway, when I opened the fridge and noticed a few cherries starting to look a bit soft, I resolved to bake something pronto so the cherries didn't end up in our trash can.  Immediately I thought about making a mini cherry pie - this recipe is my current favorite, but I also considered another attempt at a lattice top with this recipe.  In the end, I was too lazy to make pie crust (it's been one of those weeks) so pie will have to wait.



Instead, I wound up trying these cherry crumb muffins I'd flagged about a month ago, before cherries were routinely available in the stores here.  My lack of motivation on the pie wound up working in my favor because these muffins were great!  Fresh cherries are quartered and baking into the muffins, and a whole cherry tops the muffins, giving them a bit of a unique look.  The muffins also contain one of my very favorite ingredients, almond extract, which pairs perfectly with the fresh cherries here.  In case you needed another reason to try these, how about a crumb topping?  That always piques my interest in a muffin recipe :)  I subbed white whole wheat flour for half of the all-purpose to make these a tad healthier and really didn't notice any difference from muffins I typically bake using just all-purpose.  I thought the muffins were equally delicious warm from the oven and after sitting on my counter for a day after baking.

I cringe when I think about the fact that I didn't discover I liked fresh cherries until a year or two ago.  All those summers of missing out! 

Cherry Crumb Muffins
adapted from Pink Parsley Catering (originally from Clinton Street Baking Company)

Crumb Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/8 teaspoon cinnamon
2 tablespoons cold unsalted butter, cubed

Muffins
4 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1/2 cup white whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
1 cup fresh cherries, pitted and quartered
10 cherries, pitted and left whole

Preheat oven to 350 F. Line a muffin tin with paper liners.

To make the crumb topping: Whisk the flour, sugar and cinnamon together in a small bowl. Using your fingers or a pastry blender, cut in the butter until the pieces are about the size of small peas. Refrigerate the topping while you make the muffin batter.

To make the muffins: Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and almond extract on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then beat in the egg. With the mixer on low speed, add 1/3 of the flour mixture, then half of the sour cream. Continue alternating flour and sour cream, ending with the flour mixture, and beating until the ingredients are just combined. Use a rubber spatula to gently fold in the quartered cherries.

Divide the batter evenly among the muffin liners. Top each muffin with about 1 tablespoon of the crumb topping and 1 whole cherry.

Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the muffins cool in the pan for about 5-10 minutes before transferring them to the rack to cool completely.

Makes 10 muffins

TWD: Creamy Dark Chocolate Peppermint Sorbet

This week's Tuesdays with Dorie was selected by Steph of A Whisk and A Spoon: creamy dark chocolate sorbet.  I actually made this recipe about a month ago in an effort to get ahead, but it would really have been a nice treat during the heat wave of the past week.  The good thing is, it's so simple I can make it again without much effort (once I figure out how to jam my ice cream canister into my packed freezer, that is).  There are only 4 ingredients - milk, water, sugar and bittersweet chocolate; they're boiled on the stove for 5 minutes and once they've been chilled, your sorbet is ready to be churned.  The chocolate-mint combo is pretty irresistible to me, so I took Dorie's suggestion in the "playing around" section to mix in peppermint extract.  I waited until I was ready to churn the sorbet mixture before adding the extract, and then added it little by little, sampling at each step, until it had just enough mint flavor for me.



When I tried my first bite, I was surprised by just how rich and creamy the sorbet was - it felt very indulgent.  The chocolate flavor really shines, so be sure to use chocolate you love.  With some ice creams I'm tempted to grab the carton and a spoon and head to the couch, but not this one.  The richness meant a few bites was all I could handle, and that's a very good thing.  My sorbet was a bit grainy, unfortunately - not sure if the chocolate didn't melt fully or maybe I churned it a tad too long.  I've noticed several of the other TWD members commented that their sorbet was really melty and soft, but I didn't have that issue.

The sorbet is definitely worthy of a repeat here.  First, though, Shane's requested I recreate the chocolate gelato we enjoyed on vacation...twist my arm :)  Many thanks to Steph for hosting this week. You can find the recipe on her blog or on page 431 of Baking: From My Home to Yours.

Black and Tan Brownies

After nine fantastic days away from the office, Shane went back to work this morning.  Returning to reality after vacation is never easy.  To soften the blow, I wanted to bake him a treat to bring into the office and share with his coworkers.  As I flipped through recipes looking for inspiration, I kept coming back to the idea of baking something with Guinness.  It's one of Shane's favorite beers, and the chocolate stout cake I made incorporating it a few months ago was a giant hit.  Once I'd decided to make a boozy dessert, these black and tan brownies popped into my head.  They'd been on my radar since I came across them back in March while searching for St Patrick's Day recipes, and this seemed like the perfect opportunity to finally try them.

If you've never come across a Black and Tan, it's a drink made with a pale ale (usually Bass) and a dark beer such as a stout (usually Guinness).  The Bass is added to the glass first, and then the Guinness is slowly poured over a spoon onto the Bass.  If done correctly, the beers won't mix - the Guinness will instead sit on top of the Bass, so you end up with a layer of tan on the bottom and black on top (hence the name).



Just like the drink that inspired them, these brownies have two distinct layers - on the bottom, a tan blondie-like brownie, and on the top, a chocolate brownie infused with Guinness.  The top layer was rich and fudgy, with just a hint of bitterness from the Guinness.  It paired perfectly with the sweetness of the brown sugar in the bottom layer.  I don't like Guinness at all, but I still enjoyed these brownies; I think they'd be perfect with a big scoop of vanilla ice cream on top!  My only minor complaint?  I had a bit of trouble getting them out of the pan.  It's definitely easier if you refrigerate them overnight (you'll get cleaner cuts that way too).  I might also line the pan with parchment or foil next time I bake these.  Shane enjoyed a few Black and Tans while we were in Vegas, so hopefully these brownies were almost like a little slice of vacation to bring back to the office today.

Black and Tan Brownies
from Cooking Light, March 2010

Tan Brownies
1 cup (4 1/2 oz) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

Black Brownies
3 oz unsweetened chocolate, finely chopped
4 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup Guinness Stout, at room temperature
1 cup (4 1/2 oz) all-purpose flour
1/4 teaspoon salt

Preheat oven to 350 F with a rack in the lower third. Spray a 13x9-inch baking pan with nonstick cooking spray.

To make the tan brownies: Whisk the flour, baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, then the vanilla, beating until well combined. With the mixer on low, slowly add the dry ingredients, beating just until combined.

Transfer the batter to the prepared baking pan. Use an offset spatula to spread the batter in an even layer (it will be a thin layer). Bake for 15 minutes. Transfer the pan to a wire rack while you make the black brownies. Maintain oven temperature and move a rack to the center of the oven.

To make the black brownies, add the chocolate and butter to a large heatproof bowl. Microwave at 50% power in 30-second bursts, stirring in between, until the mixture is melted and smooth. Whisk in the granulated sugar. Add the eggs, vanilla extract and Guinness and whisk until well combined. Stir in the flour and salt until the batter is uniform (it will be a thin batter). Pour the black brownie batter over the tan brownies in an even layer - don't pour in the center and attempt to spread it or you'll end up marbling the black and tan layers.

Bake for about 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and cool the brownies completely in the pan. Cut into squares before serving (I highly recommend refrigerating the brownies for a few hours before cutting them, it makes life easier).

Rustic Peach Cake

One of the things I was most craving when we returned from vacation was fresh produce. I got especially excited when I was going through the mail, discovered the ads and saw that both peaches and cherries were on sale this week. Two of my summer favorites! Both made it into my basket when I got to the store, along with some gorgeous limes and cherry tomatoes (which I roasted last night for a delicious side with my dinner). Originally, I intended to bake with the cherries, but they're so good I've been content to eat them as is for now. The peaches, on the other hand, were destined for this rustic peach cake. I wanted to make this cake last summer, but time got away from me and before I knew it, peach season was over. I was definitely not going to let the same thing happen this year.



The peaches at my store were a bit under-ripe, which actually worked out perfectly for this cake. You don't want to use overly ripe peaches here. While the dried fruit used in the recipe absorbs the juice from the peaches and prevents the cake from becoming soggy, overly ripe peaches exude too much juice. Try to select peaches that are barely ripe - they should give just slightly to the touch.



I loved the simplicity of this cake. Once you've prepped the peaches (as much as I love baking with peaches, I still hate peeling them), the rest is a cinch. The cake is baked in a springform pan so no worries about having to flip it out at the end, simply remove the sides and serve it. The dried fruit, having absorbed the excess juice from the peaches, softened and added a ton of flavor to the cake. I didn't even notice the dried fruit as a textural element. My peaches retained just a bit of texture; coated in a cinnamon-sugar mixture, they were definitely my favorite part of the cake. I enjoyed a slice for breakfast (totally justifiable with all that fruit) but I think with a scoop of ice cream this would be the perfect summer dessert too!



Rustic Peach Cake
from Cook's Illustrated American Classics

Peaches
1/4 cup (1 3/4 oz) sugar
1/4 teaspoon cinnamon
2 medium peaches, peeled*, pitted and each cut into 8 wedges

Cake
1 cup (5 oz) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup (1 3/4 oz) granulated sugar
1/4 cup (1 3/4 oz) packed light brown sugar
2 large eggs, at room temperature
2 tablespoons sour cream
1 teaspoon vanilla extract
1/3 cup dried peaches or apricots, finely chopped

*To peel the peaches: Make a shallow "x" in the end of each peach opposite the stem. Drop the peaches into a large pot of boiling water. Boil for 15-60 seconds, or until the skin just begins to wrinkle. The amount of time in the water depends on how ripe your peaches are (riper peaches = less time). Remove the peaches with a slotted spoon and transfer immediately to an ice bath. When cool, peel the skin from the peaches.

Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray.

Combine the sugar and cinnamon in a medium bowl. Measure and set aside 2 tablespoons of the mixture (for topping the cake later). Add the peach wedges to the remaining cinnamon-sugar mixture and toss to coat.

In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy. Add the eggs, sour cream and vanilla and beat to incorporate. With the mixer on low speed, add the flour mixture a little at a time, until it is just combined.

Transfer the batter to the prepared pan and spread in an even layer. Scatter the dried fruit over the batter. Arrange the peach wedges in a circular pattern, using 13 for the outside and 3 for the center. Top the peaches with the reserved cinnamon-sugar mixture.

Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for at least an hour before serving. The cake can be stored (well wrapped) at room temperature for 2 days.

Light Chocolate Bundt with Coffee Glaze

Late yesterday afternoon we begrudgingly packed up our bags and bid a sad farewell to Las Vegas.  Before we arrived, I wasn't sure it would be our thing.  When it comes to vacations, we're beach people.  Gambling and partying until all hours of the night?  Not so much.  But we knew Las Vegas had more to offer - shows, food(!!), shopping, sites - so we took a chance.  Less than 24 hours into the trip, we knew we'd made a good decision; the trip was a blast!  Even those 105 degree days weren't nearly as scary as I anticipated.  So, it was not easy to jump on that plane and head home but unfortunately, it had to be done.  I even got some work done on the flight.  We finally pulled into our driveway around 1 am last night and crashed.



Today there are suitcases waiting to be unpacked and lots of laundry to follow once they are, but first, I think there might be some baking in my future.  Believe it or not, we didn't overindulge on desserts on our trip, so no need to swear off treats here.  I baked this chocolate bundt a few weeks before we left, and there's a good chance it'll be on the agenda again this weekend.  The first cake was shared with my mom and her coworkers, the second will probably stay right here with us.  This is a lightened up version of a traditional chocolate bundt - all of the butter has been replaced with vegetable oil, and some of the chocolate replaced with cocoa powder.  It's still decadent (especially with the glaze), and definitely a good choice if you need a chocolate cake fix.  I halved the recipe and made mine in a 6-cup bundt pan, the baking time was about 30 minutes.  I loved the consistency and flavor of the coffee glaze too, though the instant espresso granules in mine didn't fully dissolve, which gave it a bit of a spotty appearance.  The glaze would still be delicious without it, so I've noted the instant espresso as optional below.



Light Chocolate Bundt with Coffee Glaze
adapted from The Best Light Recipe by Cook’s Illustrated

1 3/4 cups (8 3/4 oz) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 oz bittersweet chocolate, finely chopped
3/4 cup (2 1/4 oz) Dutch-processed cocoa powder
1 teaspoon instant espresso powder
1 cup boiling water
2 cups (14 oz) packed light brown sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1 tablespoon vanilla extract

Preheat oven to 350 F and place a rack in the bottom third. Spray a 12-cup bundt pan with nonstick cooking spray with flour.

Whisk the flour, salt and baking soda together in a medium bowl.

Add the chocolate, cocoa powder and instant espresso to a large heatproof bowl. Pour the boiling water over the mixture, then cover the bowl and let stand for 5 minutes. Whisk until the chocolate is melted and smooth and the mixture is combined. Let cool for about 2 minutes.

Add the brown sugar, oil, eggs, and vanilla to the chocolate mixture, and whisk vigorously until smooth. Sift half of the flour mixture over the batter and gently whisk to incorporate. Sift in the remaining flour mixture and whisk gently until combined.

Transfer the batter to the prepared bundt pan and level the top. Bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and cool for 10 minutes, then turn the cake out and let cool completely on the rack.

Coffee Glaze
adapted from The Best Light Recipe by Cook’s Illustrated

1 cup (4 oz) confectioners’ sugar
5 teaspoons brewed coffee
3/4 teaspoon instant espresso powder (optional)

Combine everything in a medium bowl and whisk until smooth. Drizzle over the cooled cake; let set for about 15 minutes before serving.

Watermelon Sorbetto Popsicles

When I was a kid one of my very favorite things to eat in the summer was a popsicle. Specifically, those Fla-vor-ice Freeze Pops - they came in the little plastic sleeve, to eat them you'd snip off the top and push up the popsicle from the bottom as you went. Anyone remember them? Blue was my favorite, and you could always tell when I'd been eating them because they left my lips and tongue an alarmingly bright blue shade. I loved that they were a relatively non-messy treat you could take outside on a hot summer day and enjoying while playing with your friends; even if they melted, it wasn't dripping down a popsicle stick all over your hands!

I don't buy those now, but sometimes I see them in the store and feel just a little nostalgic. Fortunately, these days, I know it's super simple to make popsicles at home and having found a cheap popsicle mold at Target, I did just that recently. These watermelon popsicles were much more flavorful than my favorite childhood ones, but just as refreshing. The vodka keeps them from getting too hard, but mine definitely held their shape long enough to eat. If popsicles don't happen to be your thing, you could chill the mixture overnight then freeze it in your ice cream maker instead.

(PS - I tried to add mini chocolate chips to my popsicles but they all sunk to the bottom - anyone know a good trick for suspending them throughout?  I also attempted to wait until the mixture had partially frozen and then add them but had trouble distributing them that way too.)

Watermelon Sorbetto Popsicles
from The Perfect Scoop by David Lebovitz

3 cups watermelon juice*
1/2 cup sugar
pinch of salt
1 tablespoon lime juice
1 tablespoon vodka
popsicle mold (or 3 oz paper cups and popsicle sticks)

Combine 1/2 cup of the watermelon juice, the sugar and salt in a small saucepan. Bring to a simmer and cook until the sugar has dissolved, stirring occasionally. Remove the pan from the heat and add the mixture to the remaining 2 1/2 cups of watermelon juice. Stir in the lime juice and vodka.

Pour the mixture into your popsicle molds. Freeze until solid (I like to freeze mine overnight). (If you use the paper cup method, pour into the paper cups and let freeze for a few hours, until the mixture can support the sticks, then insert them and continue freezing until solid.) To serve, run warm water over the popsicle mold until you can remove the popsicle. (If you use the paper cup method, just peel away the paper.)

*Just chop your watermelon into pieces and puree in a food processor or blender. The author notes that a 3 lb melon (including rind) usually yields 3 cups of juice. I forgot to take notes when I made this recipe - I know I scaled back quite a bit, I think I made 1/3 of the recipe and wound up with 6 popsicles.

Homemade Moon Pies

You all start baking projects at 9 pm the night before leaving for vacation, right?  Ok, good. It hit me that I wouldn’t be in my kitchen for 5 or 6 days and suddenly, I just had to make one last thing. It also gave me another excuse to put off packing for a few more hours, I’d been coming up with them all day, why stop at 9 o’clock.  Yes, procrastination is my middle name.  Some projects are worth a few less hours of sleep anyway.



So, moon pies - have you heard of them? There are 3 components - the buttery graham cookies, fluffy marshmallow filling and dark chocolate coating.  Sort of like a modified s'mores, and who doesn't love s'mores?  Don't be put off by the seemingly long ingredient list, or what appears to be a lengthy set of instructions.  Each component is very doable, and if you're organized, you can work on multiple components at once.  Shawnda gave some good tips on how to do just that in her post.  From start to finish, these took me maybe 2 hours at most.  I was never a huge fan of the store-bought moon pies (the marshmallow was always so rubbery, eww!), but like just about everything, the homemade version doesn't even compare.  Had we not been leaving on vacation, these probably wouldn't even have lasted a full day at our house.  Instead, I had half of one for breakfast as I packed the next morning, and left the remaining moon pies in the fridge for my mom.  She's kind enough to keep an eye on things at our place while we're gone, so it was the least I could do.



Just a few quick notes on the moon pies. I found the cookies a bit fragile so I wouldn't advise trying to pipe the marshmallow in the center and press down on the cookies to push it out to the edges. I broke a few that way - still as delicious, but messy. Instead, pipe it within 1/8 to 1/4-inch of the edge (to allow for a little spreading) and then just top with the second cookie. Also, the recipe makes more marshmallow than you'll need for the filling so I'd either scale back, or spread the leftover marshmallow in a baking dish to make marshmallow squares. You could even use them to make s'mores when all of your moon pies are gone :)

Homemade Moon Pies
adapted from Confections of a Foodie Bride (who adapted from The Pastry Queen by Rebecca Rather)

Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 cup all-purpose flour
1 cup graham flour (or whole wheat)
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract

Marshmallow Filling
1 envelope unflavored gelatin
1/3 cup cold water
1 cup sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1/3 cup water

Chocolate Coating
8 oz bittersweet chocolate, finely chopped
1 tablespoon shortening

To make the cookies: Preheat oven to 350 F. Line a large baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the all-purpose flour, graham flour, salt, baking powder and vanilla; beat until the dough comes together and looks uniform. Form the dough into a disc and wrap in plastic wrap. Refrigerate for about 20 minutes (this will make it easier to roll out).

Transfer the dough to a lightly floured work surface and roll until it is about 1/8 to 1/4-inch thick. Use a 3-inch round cutter to cut cookies from the dough. Re-roll the scraps and continue cutting until you have 12 cookies. Use a thin spatula to transfer the cookies to the prepared baking sheet - I put all 12 on one sheet. They'll be pretty close, but that's fine, they don't spread much.

Bake for about 12 minutes, or until the cookies are golden brown and set. Let cool on the baking sheet for 10 minutes before trying to transfer them to a wire rack to cool completely.

To make the marshmallow filling: Add 1/3 cup cold water to the bowl of a stand mixer fitted with the whisk attachment and sprinkle the packet of gelatin over top (no need to stir). Set aside.

Combine the sugar, corn syrup, salt and water in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the mixture registers 234 F on an instant-read thermometer. With the mixer on low speed, slowly (and carefully) add the hot sugar in a steady stream down the side of the mixer bowl. When fully incorporated, increase the mixer speed to high and beat until the marshmallow is fluffy and thick, about 15 minutes (the side of the mixer bowl should be room temperature).

When the cookies are completely cool, pair them by size. Spray a rubber spatula with cooking spray and use it to transfer the marshmallow to a large pastry bag. Pipe 2-3 tablespoons of the filling onto one side of each pair of cookies. Pipe it within about 1/4 to 1/2-inch of the edges. Place the other cookie on top to make a sandwich (the cookies are a bit fragile so you don't want to press on the sandwich too much to get the filling to the edge). Pop the sandwiches in the fridge for about 10 minutes to allow the marshmallow to set.

To make the chocolate coating: Add the chocolate and shortening to a heatproof bowl and microwave in 30 second bursts at 50% power, stirring in between, until the chocolate is melted and smooth. To dip the sandwiches, I held each one on a fork and submerged it, then used the fork to fish it out, letting excess chocolate drip off. The side that was touching the fork will be the bottom. Transfer to a wire rack set over a piece of wax paper. When you've dipped all of the sandwiches, transfer to the refrigerator to set. (I don't advise leaving them on the wire rack all night, or else you will have to chisel them off in the morning.) Once set, transfer the moon pies to an airtight container and store in the refrigerator.

Makes 6 moon pies

Fresh Strawberry Pie

As much as I love baking with ripe summer berries, I really do think strawberries are at their very best served simply. My favorite way to enjoy them is to sprinkle them with a little bit of sugar, let them macerate in their juices for an hour or so and then eat them just like that with a fork. If I’m feeling extra motivated, I’ll bake fresh shortcakes to serve as the base for the macerated berries and then top it all with a big dollop of whipped cream. Summer doesn’t get much better than that for me.



It probably won’t come as a shock, then, that this fresh strawberry pie has been on my to-do list ever since the issue of Cook’s Illustrated arrived in my mailbox. It’s not your typical fruit pie – the berries aren’t sandwiched between two crusts and baked for an hour (or more) until their juices are bubbling. Nope, this pie is all about letting the best strawberries that summer has to offer shine. The idea is really simple – a few of the strawberries are pureed and cooked on the stove top with sugar and thickeners to create a jam-like glaze that coats the remaining berries and allows them to set in the pie shell so slices can be cut. The hardest part of the recipe may well be hulling 3 pounds of strawberries :) It’s a gorgeous pie –whole, bright red berries mounded and glistening in a golden pie crust; it was so pretty I almost didn’t want to cut into it. I did, of course, and loved the result. The flavor wasn’t all that different from the macerated berries I enjoy so much, and the addition of flaky pie crust is never a bad thing. Shane’s dad took the pie off my hands to share with his co-workers within just a few hours of my finishing it. Probably for the best, or else I could have done some serious damage.



If you scan the ingredient list for this recipe you’ll notice that it’s pretty short, but there may be one item you’re not familiar with – Sure-Jell, which is pectin (a thickener commonly used in jams) and acts, in combination with the cornstarch, to ensure the pie sets up perfectly. I found it in my grocery store near the pudding/jello section, and fortunately it was pretty cheap (I think around $2). Be sure to grab the pink box (as opposed to the yellow – the pink is for low/no-sugar recipes); the glaze won’t set up properly if you use the yellow.



Fresh Strawberry Pie
from Cook’s Illustrated

4 pints (about 3 pounds) fresh strawberries, hulled
1/4 cup (5 1/4 oz) sugar
2 tablespoons cornstarch
1 1/2 teaspoons Sure-Jell (see info above)
pinch salt
1 tablespoon lemon juice
1 9-inch pie shell, baked and cooled

Choose 6 oz of berries that are underripe or misshapen. Halve them. Add the berries to the bowl of a food processor and pulse until smoothly pureed, stopping to scrape down the bowl once or twice. You’ll have about ¾ cup puree.

Add the sugar, cornstarch, Sure-Jell and salt to a medium saucepan and whisk to combine. Add the puree to the pan and stir to incorporate using a heatproof rubber spatula. Set the pan over medium-high heat and bring to a boil, stirring constantly. Boil for 2 minutes (this ensures that the cornstarch is fully cooked), continuing to stir and scrape the bottom of the pan to prevent scorching. Transfer the mixture to a large, heatproof bowl and stir in the lemon juice. Set aside to cool to room temperature.

From the remaining berries, choose 2 pounds that are the most ripe and nicely shaped (you will have some berries leftover). If any of those berries are really large, halve them, but otherwise leave them whole.

Add the berries to the bowl containing the cooled glazed, and gently stir with a rubber spatula until the berries are evenly coated. Transfer the berries into the pre-baked pie shell, mounding them in the center. Turn the berries so any cut sides face down, and rearrange as necessary to fill any gaps or holes. Refrigerate the pie until chilled, about 2 hours. The pie is best if served within 5 hours of chilling. The longer the pie is chilled, the softer and wetter the glaze gets, though the pie will still taste good!

Pasta with Mascarpone and Roasted Cherry Tomatoes

Last week I shared this recipe for linguine with two-cheese sauce, which utilized just a few tablespoons of mascarpone cheese. Subsequently, I received a few comments and emails from readers who mentioned that they'd like to try it, but never buy mascarpone because they don't always know how to use it all before it goes bad. I could totally relate - I've thrown away partially used containers of mascarpone (and ricotta) more times than I'd care to admit. So, if you've also run into this problem, today I'm offering another recipe suggestion and this one calls for over a cup of mascarpone, which means it'll go a long way toward helping you use whatever leftovers are in your fridge.



The recipe starts with tomatoes and garlic cloves, which are oven roasted for just about 15 minutes. In that short time, magic happens. First, the house smelled amazing - roasted garlic might just be one of my favorite aromas ever. I'll be honest, I've roasted tomatoes before (romas, I think) and I wasn't impressed. In fact, I didn't really like them. I'm not sure what's changed between now and then, but these roasted cherry tomatoes were like candy - I couldn't stop grabbing them off the baking sheet and popping them into my mouth. When we return from our vacation, these roasted tomatoes are one of the first things I want to make, and this time I don't plan to incorporate them into any recipes :)



I whipped this pasta up for lunch the other day (I halved the recipe), baking an individual gratin immediately and putting the rest in a rectangular pan in the fridge to be baked the next day. The gratin was fantastic - the sauce was rich and creamy from the mascarpone and, of course, each bite that contained one of those sweet roasted tomatoes was a favorite. It didn't feel as heavy as some other mac and cheese recipes I've made so that was an added bonus. Definitely a repeat here, maybe even with a few more veggies in the mix!

(PS - While the pan I baked the next day was pretty good, I enjoyed the gratin more and probably wouldn't recommend making this ahead of time.)



Pasta with Mascarpone and Roasted Cherry Tomatoes
adapted from Pink Parsley Catering (originally from Gourmet, February 2004)

2 pints cherry tomatoes, halved (I used a 12 oz bag)
6 cloves garlic, peeled
kosher salt and freshly ground black pepper
extra virgin olive oil
1 lb pasta (I used Trader Joe's orecchiette)
1 1/4 cups mascarpone cheese
pinch red pepper flakes
2 oz (1 cup) finely grated Parmesan cheese
1/4 cup minced fresh chives

Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil.

Combine the tomatoes and garlic on the prepared baking sheet and sprinkle with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer and roast for 15-20 minutes, or until slightly plumped. Transfer the baking sheet to a wire rack and cool slightly, then remove the garlic cloves and mince them.

While the tomatoes roast, cook the pasta in a large pot of salted boiling water until al dente (check the instructions on the package for time). Drain the pasta, reserving about 1 cup of the cooking water. Transfer the pasta to a large bowl, add the mascarpone and stir until melted and combined. Add the reserved pasta water, little by little, until the sauce has thinned a bit (I only used about 1/2 cup of the water). Gently mix in the red pepper flakes, minced garlic, tomatoes, half of the Parmesan cheese, 3 tablespoons of the chives, 3/4 teaspoon salt and 1/2 teaspoon pepper.

Spray a 9x13 baking dish with cooking spray. Pour the pasta into the baking dish and top with the remaining Parmesan. Bake for 15-20 minutes, or until the pasta is golden brown and the sauce is bubbling. Garnish with remaining chives before serving.

Blueberry Pancakes

Have I told you guys that we're heading off on vacation in a few days?  If not, we are, and man am I excited!  We haven't been away since our honeymoon 4+ years ago and though we'll be gone less than a week, I am so looking forward to it.  Our plans mostly consist of eating good food, soaking up the sun by the pool and taking in the sites - all the hallmarks of a good vacation in my book.  I won't lie and tell you I'm not dreading the 6 hour flight just a little bit because I am.  I don't have a fear of flying, but I really dislike being cramped in a tiny seat for such a long time (though this will certainly be easier than our overnight flight to Iceland many years ago - poor Shane, I was the worst. companion. ever).  Before our plane takes off, there are of course a million and one things last minute things to do - shopping for clothes and reading material, cleaning up a bit (because I hate returning from vacation to a messy house), and packing, to name a few.



Instead of checking items off the to-do for the trip, however, I've been in the kitchen cooking and baking up a storm.  Mostly, I'm trying to clear out as many of the odds and ends as possible so things don't go bad.  In the case of these blueberry pancakes, it was all about satisfying a craving.  I haven't been able to stop thinking about blueberry pancakes since Deb over at Smitten Kitchen posted about them a few weeks ago.  I was going to make her recipe, but for the life of me I can't seem to remember to buy yogurt when I'm at the store.  Even when it's specifically on my list.  



Fortunately, I did have everything I needed for this recipe from Cook's Illustrated - well, mostly.  I substituted frozen blueberries for fresh since there was only a handful left in my fridge.  They worked perfectly - just dump them into a strainer, rinse until the water runs clear and dry on a paper towel-lined plate.  These pancakes would be perfect for a lazy weekend morning - whipping them up is as easy as combining dry ingredients in one bowl, wet ingredients in another, and then mixing them both together.  The pancakes are thick and fluffy with sweet pops of flavor in each bite from the blueberries.  They definitely satisfied my craving, and added bonus - there were leftovers to stick in the freezer for another day!

Blueberry Pancakes
from Cook's Illustrated

1 tablespoon lemon juice
2 cups milk
2 cups (10 oz) unbleached all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries or frozen blueberries, rinsed and dried

{If you aren't going to serve the pancakes until you've cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

Whisk the lemon juice and milk together in a measuring cup. Set aside while you prepare the other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.)

In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Add the egg and melted butter to the milk and whisk to combine. Add the dry ingredients to the wet and whisk gently just until combined (the batter will be lumpy, that's fine).

Heat 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Top each pancake with about 1 tablespoon of blueberries. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.

Makes about 16 pancakes

Crispy Baked Chicken with Citrus Teriyaki Sauce

This morning as I was flipping through The Steamy Kitchen cookbook getting ready to type up this recipe, I found the receipt tucked between two of the pages. September 11, 2010 - the date I purchased the book; I can't believe it took me nearly 9 months to finally make something! I remember bringing the book home and flagging at least 10 recipes I wanted to try but I quickly realized my pantry was not well-stocked with Asian ingredients. Here, it was the mirin and sake in the teriyaki sauce. The mirin was easy to find (the bottle might also say "sweet cooking rice wine"). I didn't go out of my way to find sake, as Jaden noted that dry vermouth (which I already had on hand) was an acceptable substitute. (Side note - one of my favorite things about this book is the ingredient guide, which lists common Asian ingredients and explains a little about them (including how to shop for them)).

This dish was a winner all around - quick and easy to throw together, and really delicious. Plus, it's baked and not fried so none of the mess of frying, or, for that matter, the calories! For some reason my breading didn't brown much in the oven, but it was still nice and crispy. The only thing I'd do differently the next time I make this dish is to halve the sauce. We loved it, but I guess we're just not big dippers as we ended up throwing quite a bit away.

Crispy Baked Chicken with Citrus Teriyaki Sauce
adapted slightly from The Steamy Kitchen Cookbook by Jaden Hair

Chicken
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1 lb boneless, skinless chicken breasts
nonstick cooking spray

Sauce
3 tablespoons soy sauce
3 tablespoons freshly squeezed orange juice
3 tablespoons dry vermouth
3 tablespoons sugar
3 tablespoons mirin

Preheat oven to 475 F.  Place a wire rack inside a rimmed baking sheet.  Spray the rack with nonstick cooking spray and set aside.

To make the sauce: combine all of the ingredients in a small saucepan.  Bring to a boil then reduce the heat and simmer for about 6 minutes, or until the sauce has thickened slightly.

Line up three shallow bowls on your work surface.  Add flour to the first, the eggs to the second and the panko to the third.  Beat the eggs to break them up.

Place each chicken breast between two pieces of wax paper or plastic wrap.  Use a mallet or heavy pan to pound until each is about 1/4 to 1/2-inch thick.  Season both sides with salt and pepper.

One at a time, dredge each chicken breast in the flour (coating both sides thoroughly and shaking to remove excess), in the eggs then in the panko (pressing to make sure the breadcrumbs adhere to the chicken).  Transfer to the prepared wire rack.  Repeat with each piece of chicken.  Spray the tops of the chicken breasts with nonstick cooking spray.

Bake for about 15 minutes, or until the chicken is cooked through.  Let the chicken rest on the rack for about 5 minutes before serving.

TWD: Chocolate Chip Cream Scones with Maple Coffee Glaze

If you're a Facebook follower, then you probably already know it's been a busy few days.  If not, here's a quick recap.  We woke up (really, really) early on Sunday morning to head down to Providence for the Ironman 70.3 Rhode Island.





Shane competed in the event last year as well, though this year's course was completely different.  The race starts with a 1.2 mile swim, which is followed by a 56 mile bike ride and finally a 13.1 mile run.  I watched the race with Shane's parents (photos courtesy of his dad) and we were lucky to see Shane quite a few times along the course.  The weather was HOT - 5 minutes in the sun and I was looking for the nearest shady spot to take cover.  Despite the heat, Shane finished in just over 6 hours, an improvement of almost 40 minutes over last year's time.  Go Shane!!







Shane took the day after the race off from work, but instead of letting him rest on the couch, I dragged him to Ikea :)



The nearest location is only about an hour from our house, but a trip to Ikea is almost always an all-day event regardless.  There's just so much to see, and since we probably don't get there more than one or two times a year, I like to browse each and every inch of the store to make sure I don't miss any hidden treasures.  We picked up stools for the island in our kitchen, a bookcase (to try and contain/organize the magazine issue) and some miscellaneous small stuff.  Oh, and of course there were Swedish meatballs, mashed potatoes and lingonberries for lunch!

All in all, a really great weekend, but it didn't leave much time for baking this week's selection for Tuesdays with Dorie, which was cream scones.  Instead, I got up this morning and got to work; fortunately, these scones can be thrown together pretty quickly.  The recipe called for the addition of currants, but that didn't excite me, so I went with mini chocolate chips.  Also, instead of cutting the butter into the dry ingredients with a pastry cutter, I grated it using the largest holes on my box grater.  It's a trick I read about in an issue of Cook's Illustrated a while ago (and never tried) but lots of the TWD bakers have been raving about it lately so I gave it a shot.  It worked like a charm, my only recommendation is to start with frozen butter.  I halved Dorie's recipe and cut the dough into 4 tall-ish scones, which baked up perfectly in about 15 minutes.



I know some will disagree, but I think scones require a glaze.  For these chocolate chip scones, the combination of coffee and maple syrup (plus some confectioners' sugar of course) sounded like just the thing to drizzle over the top.  The recipe I used is below - I made just enough to glaze my 4 scones so you'll probably need to double or triple it if you make a full batch.

Normally, scones would not be one of the first things I'd choose in a breakfast spread.  I like them, but they're not a favorite.  These scones, however, were really fantastic!  Moist and tender with a fluffy texture and pockets of chocolate, they were hard to resist.  If you're looking for a go-to scone recipe, I highly suggest giving this one a try.



Many thanks to Lynne of Cafe Lynnylu who selected the scones this week!  She shared the recipe on her blog, or you can find it on page 27 of Baking: From My Home to Yours.

Maple-Coffee Glaze
adapted from Cook's Illustrated

1/4 cup confectioners' sugar, sifted
1 teaspoon brewed coffee
1/4 teaspoon maple syrup

Combine the ingredients in a small bowl and whisk until smooth.  Drizzle over the scones, and let set for about 10 minutes.

Strawberry Daiquiri Ice Cream

For a lot of people, a glass of wine or an ice cold beer is a way to unwind after a long day of work, or the perfect thing to kick off the weekend.  Me?  I have to confess I'm not much of a drinker these days.  In fact, the only alcoholic beverages I remember having in the past few months are champagne toasts at weddings.  If we're on vacation though, especially somewhere tropical, all bets are off.  They can't bring me fruity drinks fast enough!  Pina coladas are my favorite - one sip and I'm instantly transported to an exotic island, my toes in the white sand and the sparkling blue water shimmering in the distance.  Wouldn't that be nice right about now? :)



So, National Ice Cream Month continues today with this strawberry daiquiri ice cream - another of my favorite fruity drinks, transformed into a smooth, creamy dessert!  The lime and rum are pretty subtle so this doesn't scream boozy when you have your first bite.  I think the rum really helps to give the ice cream that perfect homemade texture - firm, but scoopable, even straight from the freezer.  If you like strawberry ice cream, I can almost guarantee this will become a new favorite.  I left most of the batch I made with Shane's parents so I'll be churning another one as soon as I make room for the ice cream canister in my cramped freezer!

Strawberry Daiquiri Ice Cream
from The Way the Cookie Crumbles (who adapted from David Lebovitz's The Perfect Scoop)

1 cup (7 oz) sugar, divided
zest of 2 limes
1 1/2 cups half-and-half
1 1/2 cups heavy cream
4 large egg yolks
1 1/2 cups strawberry puree
1/4 cup lime juice (from about 2 limes)
2 tablespoons rum (I used black rum)

Combine 1/2 cup of the sugar and the lime zest in a medium saucepan.  Rub the sugar and zest together with your fingertips until moist and fragrant.  Add the half and half to the pan and stir to combine.  Set over medium heat and bring the mixture to a simmer.  Meanwhile, add the cream to a large heatproof bowl and set a fine-mesh strainer over the bowl.

In a medium bowl, whisk the egg yolks and the remaining 1/2 cup of sugar.  When the half and half reaches a simmer, slowly pour it into the bowl with the yolks, whisking constantly, until completely incorporated. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).  Pour through the strainer into the bowl with the cream; stir to combine. Stir in the strawberry puree, lime juice, and rum. Chill the custard until very cold, at least 4 hours but preferably overnight.

Freeze the custard in your ice cream maker according to the manufacturer's instructions. Store the ice cream in an airtight container in your freezer.

Plum Raspberry Pie with Sweet Almond Lattice

This week's Sweet Melissa Sundays was hosted by Gloria of The Ginger Snap Girl: plum raspberry pie with sweet almond lattice. We're nearing the end of Sweet Melissa Sundays (only 3 more recipes left I think!) and while I haven't been able to participate as much as I'd like in the past few months, there was no way I was skipping this pie. Fruit pies are a major weakness for me, and frankly, my pie skills are lacking so I need all the practice I can get!



There are 3 components to this pie, so I definitely recommend splitting the process up over 2 days to make things easier on yourself.  I waited until the last minute (of course) and spent the better part of my Saturday in the kitchen working on it.  Aside from the fruit filling, there are 2 separate dough recipes to be made - the bottom crust calls for a standard flaky pie dough, while the lattice on top is made with a sweet almond dough.  One of the components for the sweet almond dough was almond paste, which I've never purchased or worked with before.  I have seen it in the store, however, and I knew it was pretty expensive (relatively speaking) so I decided to make a homemade version instead.  I'm including that recipe below - it calls for just a few ingredients, and comes together in your food processor in about 5 minutes.  Though I have no basis for comparison, I thought it was tasty.  And now I have a whole bunch of almond paste in my refrigerator so I need to start looking for other recipes to use it!



Back to the pie - the only thing I found tricky about the recipe was working with the almond dough to make the lattice top.  The strips of dough are extremely fragile and even well chilled, I found that mine were breaking left and right.  I moved the strips and the half-assembled pie in and out of the fridge 3 or 4 times but still struggled.  All of that breakage meant I had lots of samples to nibble on, and they were really delicious, so I pressed on despite the frustration.  I pieced together the strips that broke the best I could, and thought it was looking pretty good before I popped it in the oven.  My poor lattice didn't fare well in the oven though - the cracks and breaks were exposed as the lattice baked and the finished result was definitely on the messy side.  This was my first attempt at a lattice pie and though it didn't turn out quite as I'd hoped, I am smitten with the look of a lattice and am already trying to figure out which recipe I can try next.  I don't know if I can ever go back to a regular double-crusted pie now :)



I baked my pie for about 15 minutes less than the recipe instructed because the juices were boiling up and out of the pie like crazy.  When I cut it though, it wasn't quite as set up as I'd have liked so next time I wouldn't pull it out of the oven early.  Despite the issues I had, I really enjoyed this pie.  The filling is a gorgeous ruby red-pinkish color and just a bit tart, which was a nice compliment to the buttery pie dough and sweet almond lattice.  I'm itching to make all kinds of fruit pies now, especially while there's so much gorgeous in-season fruit to choose from at the store and farmer's markets.

Many thanks to Gloria for hosting! She shared the recipe for the pie on her blog today if you want to give it a try.

Homemade Almond Paste
from Of Cabbages and King Cakes

1 1/2 cups blanched almonds
1 1/2 cups confectioners’ sugar
1 egg white
1 1/2 teaspoons almond extract
1/4 teaspoon salt

Place the almonds in the bowl of a food processor and pulse until they are finely ground. Add the confectioners’ sugar, egg white, almond extract and salt and process until smooth, stopping to scrape down the sides of the bowl once or twice.

Transfer the almond paste to an airtight container.  Refrigerate for up to 1 month or freeze for up to 3 months.

Makes about 1 1/2 cups