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Come Party With Me: Farmers Market Feast - Dessert

partysugar — Wed, 10 Jun 2009 11:30:12 -0700

No meal inspired by the farmers market is complete without a juicy fruit dessert. Since strawberries are at their peak now, take advantage of their natural sweetness and incorporate them into a light treat.

The recipe shown here is an updated version of strawberry shortcake. A quick, lemony shortbread stands in for the traditional biscuit, while a fluffy ricotta cheese replaces the heavy whipping cream. This dessert is a welcome conclusion to any backyard dinner, so check out the recipe and read more.

Strawberries with Sweet Ricotta and Lemon Shortbread
From Everyday With Rachael Ray

Ingredients

1 pound fresh strawberries, sliced (about 3 cups)
½ cup plus 1½ tablespoons granulated sugar
3 cups ricotta cheese
1 stick unsalted butter, softened
Zest of 1 lemon
Salt
1 cup all-purpose flour
Coarse sugar, such as Sugar in the Raw

Directions

Preheat the oven to 375°.
In a medium bowl, toss the strawberries with 1/4 cup of the sugar.
In another bowl, mix the ricotta with 1½ tablespoons of the sugar.
In a mixer with a paddle attachment, combine the butter, the remaining 1/4 cup of the sugar, the lemon zest and a pinch of salt. Add the flour, about 1/4 cup at a time, mixing as you go, until a dough forms. (It will be crumbly but should stick together.)
Transfer the dough to an ungreased 9-inch square baking pan and press it into an even layer. Sprinkle with coarse sugar and prick all over with a fork, making sure to poke all the way through. With the handle of the fork, score the dough into 8 equal rectangles.
Bake the shortbread until the edges are browned and the middle is golden, 20 to 25 minutes. Let the shortbread cool in the pan for about 5 minutes (it will darken slightly), then cut along the scored lines while the shortbread is still warm. Transfer the pieces to a cooling rack and let cool completely.
Divide the ricotta equally among 8 shallow bowls, then top with the strawberries and their juices and a piece of shortbread.

Serves 8.

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Come Party With Me: Engagement Party - Dessert

partysugar — Wed, 15 Apr 2009 11:30:35 -0700

Since the cake is a huge part of your wedding day, when planning the engagement party, select a dessert that is not cake based and totally different from what you want to serve on the big day.

For Ronda and James's Latin-inspired affair, I'm making caramel-coconut shortbread. Cut into rectangles or squares, it's ideal because no utensils are necessary. Although this dessert has several components, it's far from intimidating and comes together quickly. Get the easy recipe when you, read more.

Caramel-Coconut Shortbread
From Everyday With Rachael Ray

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
14 ounces soft caramel candies
5 tablespoons heavy cream
2 cups shredded coconut, toasted
1 cup chocolate chips, melted

Directions

Preheat the oven to 350°.
Using a mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes. Mix in the vanilla.
In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together.
Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.
In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.
Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.

Makes 24.

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Come Party With Me: My Half Birthday - Dessert

partysugar — Wed, 04 Mar 2009 11:30:11 -0800

If you've been a fan of YumSugar for a while, you'll know that I have a thing for dulce de leche, the thick, milky caramel from South America. From layered cakes to ice cream sandwiches, I'm always looking for new ways to highlight my favorite sweet.

For my half birthday, I'll be experimenting with a recipe for chocolate dulce de leche bars.

A crisp shortbread crust balances out the rich mixture of dulce de leche and chocolate. They're portable, making them perfect for a picnic at the Hog Island Oyster Company. To see the recipe, read more.

Chocolate Dulce de Leche Bars
From Gourmet

Ingredients

For shortbread crust:
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
For chocolate dulce de leche:
1 cup heavy cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Directions

Make shortbread crust: preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
Make chocolate dulce de leche: bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture.
Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
Make bars: pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Makes 24 bars

Make Ahead: Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.

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8 Awe-Inspiring Holiday Cookies

YumSugar — Thu, 04 Dec 2008 09:00:19 -0800

If you haven't warmed up to the holidays yet, it might be because you haven't been reminded of the delight that one experiences upon spotting a jaw-dropping Christmas cookie. Whether you're in the mood for a sugar-and-spice gingerbread house or an ooey-gooey peanut butter chocolate caramel cookie, these baked treats are sure to put you in the holiday spirit.

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Come Party With Me: Halloween Dinner - Dessert

partysugar — Wed, 22 Oct 2008 15:00:34 -0700

A ghoulishly good dinner requires an equally devilish dessert. Your guests will be stunned when they see this graveyard cake. Complete with bleeding chocolate glaze and espresso shortbread headstones, it's practically a masterpiece!

There are quite a few steps involved, so get started a couple of days before the dinner. To simplify the procedure, consider substituting store-bought cookies for the headstones. For the recipe, read more.

Graveyard Cake
From Martha Stewart

Ingredients

8 ounces (2 sticks) unsalted butter, softened, plus more for pan
4 cups cake flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned solid-pack pumpkin
Bleeding Chocolate Glaze, recipe below
Espresso Shortbread Headstones, recipe below
1 tablespoon ground ginger

Directions

Preheat oven to 350°F. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes.
Add eggs, one at a time, beating well after each addition.
Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with flour. Add pumpkin, and beat until completely combined.
Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes.
Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.

Makes one 9-by-13-inch cake.

Bleeding Chocolate Glaze

2/3 cup heavy cream
2 tablespoons honey
10 ounces semisweet chocolate, finely chopped

Stir together cream and honey in a small saucepan; bring just to a boil. Remove from heat.
Add chocolate; stir until smooth.

Makes 2 cups.

Espresso Shortbread Headstones

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon finely ground espresso
8 ounces (2 sticks) unsalted butter, softened
2/3 cup confectioners' sugar, (sifted, then measured)
1 teaspoon pure vanilla extract
3 ounces semisweet chocolate, chopped

Whisk together flour, salt, and espresso in a large bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy, about 3 minutes.
Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 275 degrees.
On a lightly floured work surface, roll out dough to 1/8 inch thick. Using a paring knife, cut dough into 12 headstones shapes. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes.
Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely.
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let stand until cool but not stiff.
Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone. Pipe desired design on cookies.

Makes 1 dozen.

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Yummy Links: From Brown Butter to Conservas

partysugar — Fri, 09 May 2008 08:33:55 -0700

Learn all about flavor enhancing, nutty brown butter. - Baking Bites
How the television show Check Please has affected the restaurant scene. - Gourmet
Recent studies prove it's bad to go to McDonald's when you're hungry. - Serious Eats
What exactly does the term "short" mean in baking? - The Kitchn
News to me: vegetarians who enjoy the smell of bacon! - Slate
The majority of you grill year round, so be sure to check out these ten tips for successful grilling. -Chow
Amy's not the only one, I too, am crazy for Spain's scrumptious conservas. - Cooking With Amy

Source

Come Party With Me: Oscars Viewing - Dessert

partysugar — Wed, 20 Feb 2008 08:15:51 -0800

When creating a beautiful buffet for your Oscars viewing party, don't skimp on dessert! The stars will be devouring shortbread and chocolate truffles at the Governors Ball, so take a cue from Sherry Yard - the event's pastry chef - and make your own variations. Cut classic, buttery shortbread into Oscar shaped cookies. Arrange store bought chocolate truffles on pretty plates next to chocolate caramel sandwich cookies. For the recipes to these bite sized decadent desserts, read more.

Shortbread Cookies
From Joy of Baking

2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract

In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract.
Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter.
Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack. Shortbread with keep in an airtight container for about a week or frozen for several months.

Makes about 20 shortbread cookies.

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Chocolate Caramel Sandwich Cookies
From Food and Wine magazine

For Cookie Dough:
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg, at room temperature
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
Pinch of salt
For Caramel Filling:
2 1/4 cups sugar
1 3/4 cups heavy cream
1/3 cup honey
1 tablespoon light corn syrup
1 vanilla bean, split and seeds scraped
4 tablespoons unsalted butter, softened
Chocolate Glaze:
12 ounces bittersweet chocolate, coarsely chopped
3 tablespoons unsalted butter

Make the cookie dough: In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy. Beat in the egg.
Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes.
Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.
Preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness. Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets. Gather the scraps, reroll and stamp out as many cookies as possible.
Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking. Let the cookies cool on the baking sheets.
Meanwhile, make the caramel: Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan.
In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil. (Reserve the vanilla pod for another use.) Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250°. Remove from the heat.
Remove the thermometer and stir in the butter. Pour the caramel into the prepared pan and let cool for 45 minutes.
Lift the caramel out of the pan and transfer to a cutting board. Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly. Wrap any remaining caramel bits individually in wax paper and save for another use.
Make the glaze: Melt the chocolate with the butter in a double boiler. Line a baking sheet with wax paper. Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot. Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set. Transfer the cookies to a plate and serve.

Makes about 3 dozen cookies.

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My Favorite Weeks of Baking

YumSugar — Thu, 20 Dec 2007 12:15:33 -0800

This year I decided to pick a New Year's resolution that I could stick with, and that's how I ended up on my 52 weeks of baking adventure. We're 51 weeks in, and I've surprised my friends and myself with some interesting baked goods. It's definitely been a challenging experience; I've had some inventions that came out better than anticipated, as well as some downright disasters. Overall it's been a great learning experience - if a messy one, as my kitchen's been filthy for a year! - and I hope I've inspired you to get baking!

There's one more treat on the way, but until then here are my favorite six of the year. Clockwise from the top left, they are:

Jazz up Shortbread Cookies With Chocolate

partysugar — Thu, 18 Oct 2007 01:00:51 -0700

In my opinion, one can never have too many cookie cutters. They come in such a wide variety of fun shapes and sizes that I find myself investing in a new one each time I make a batch of cookies.

For this chocolate shortbread cookie recipe, I'll be getting a bat-shaped cookie cutter. A witch hat, tombstone, or black cat would be fabulous as well. Whatever shape you choose, indulge in this tasty recipe that takes the classic butter shortbread recipe and jazzes it up with cocoa powder. Get it now when you read more

Chocolate Shortbread Cookies
From Food & Wine magazine

2 sticks (1/2 pound) unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2/3 cup Dutch-process cocoa
1 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt

In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
Preheat the oven to 350°.
Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment.
Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible.
Transfer the cookies to parchment paper–lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely.
Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.

Makes 2.5 dozen cookies.

Make ahead: the dough can be refrigerated for up to 3 days.

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Green Tea and Cookies

YumSugar — Tue, 09 Oct 2007 14:28:37 -0700

As a child, I wasn't really fond of shortbread cookies. After all, why would I want a boring butter cookie when there were chocolate chip cookies to be had? Yet, when I got a bit older I realized that I had spent many years missing out on the subtleties of a great shortbread cookie. The smooth buttery texture and creamy flavor really go well with a nice cup of tea. The flavor combination got me thinking, what if we went ahead and put the tea into the cookie? I've found this wonderful looking recipe for green tea shortbread and I can't wait to try it out! To get the recipe, read more

Green-Tea Shortbread
From Martha Stewart on Yahoo! Food

1 cup unsalted butter, room temperature
1/3 cup confectioners' sugar
3 tablespoons Additonal confectioners' sugar
1 teaspoon pure vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon salt
7 teaspoons finely ground green tea

Yield: 20 servings

Heat oven to 275 degrees F. Place two racks in the oven. Beat the butter on medium-low speed until smooth, 2 to 3 minutes.
Beat in sugar and vanilla on medium. Sift together flour, salt, and green tea. Gradually beat into butter mixture on low. Transfer dough onto a piece of plastic. Pat into 8-inch disk. Wrap with plastic; chill 1 hour. May be made a day in advance.
On a lightly floured surface, roll out dough to 1/4 inch thick; cut into 1-to- 2 1/2-inch rounds. Reroll until all dough is used. Press each round with tines of fork or bowl of spoon to create decoration. Transfer to two unlined baking sheets. Chill 15 minutes before baking. Bake 25 to 30 minutes until firm but not brown; let cool. Cookies can be made 2 to 3 days ahead, and stored in an airtight container.

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