Omenapiirakka (Finnish Apple Sour Cream Tart)

 

½ c. sugar

1 c. flour

½ tsp. baking soda

1 tsp. vanilla

¼ c. butter, melted

¾ c. sour cream

2-3 Granny Smith apples: peeled, cored, and thinly sliced

cinnamon and sugar

Using non-stick cooking spray, grease an 11-inch tart pan or a 9x13-inch baking pan.  Mix together the sugar, flour, soda, vanilla, butter, and sour cream.  Spread the batter into the greased pan (it will be thin).

You may need to grease the back of a large spoon in order to spread the batter.

Place the apple slices on top in a circular pattern (if using a tart pan) or in rows (if using a 9x13-inch pan). Sprinkle the apples with cinnamon & lots of sugar.

Place the tart into a cold oven and bake at 350* for 30-35 minutes, or until the cake starts to look lightly browned.

Serve cooled.

Sis. Peterson's magic brownies

280 g butter (1¼ cup)

300 g chopped chocolate (10.5 oz)

0.6 dl unsweetened cocoa powder (¼ cup)

4.7 dl granulated sugar (2 cups)

1.2 dl dark brown sugar (½ cup)

2 tl vanilla extract (2 tsp.)

2 tl salt (2 tsp.)

6 eggs

2.4 dl all-purpose flour (1 cup)

1.2 dl cocoa powder (½ cup)

Line a 9x13-inch dark metal pan with parchment paper, leaving overhang on all sides.  Grease the parchment with softened butter.

Combine half of the chopped chocolate and 0.6 dl of cocoa powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally.  Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes.  Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl.  Beat with an electric mixer on high speed until light and fluffy, about 10 minutes.  It will be similar to the texture of a very thick pancake batter.

With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the over and preheat to 180*C (350*F).

Sift in the flour and remaining cocoa powder, add in remaining chocolate, and use a rubber spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula.  Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels.  Lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes bout fudgy but the edges looked cooked through, about 20 minutes more.  The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift.

Jammie Sunday yumminess

Cinnamon Rolls
1/2 c. oil
1/3 c. sugar
3 Tbsp. yeast
1 1/4 c. warm water
2 eggs, beaten
1 1/2 tsp. salt
5 1/4 c. sifted flour
1/4 c. butter, melted
1 1/2 Tbsp. cinnamon
1/2 c. sugar

Cream cheese frosting:
8 oz cream cheese, room temperature
3 T butter
½ tsp. vanilla
2 - 2 ½ c. powdered sugar

In a large bowl mix 1/3 c. sugar, yeast, oil, with warm water until dissolved.  Cover and let stand in warm place for 15 minutes.  Yeast will grow rapidly.

Blend eggs into yeast mixture.  Add salt to sifted flour.  Gradually add to yeast mixture to make soft dough.

Knead dough for 5 minutes on lightly floured surface.  Roll dough into rectangular shape until about 1/4 inch thick.

Brush dough with melted butter.  Combine sugar and cinnamon.  Sprinkle over dough.

Carefully roll up dough and cut into 1 inch slices.  Place in 2 greased 8 X 8 rectangular pans.  Let rolls rest for 10 minutes.

Bake at 425 F for 10 - 15 minutes until golden brown.  While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting.  Spread frosting on warm rolls before serving.

Molasses Crinkles

Cookie Dough

1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 whole egg + 1 yolk
6 tablespoons molasses
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
3 cups all purpose flour

Sugar Coating

3/4 cup granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon allspice

Instructions

Preheat oven to 375° F.

In the bowl of your stand mixer combine butter and sugar until fluffy.

Add in egg plus yolk and mix until incorporated.

Add molasses and mix until incorporated

Stir in vanilla, baking soda, baking powder, salt, ginger, cinnamon, ground cloves, and allspice.

Add flour 1 cup at a time and only mix until just incorporated.

For the sugar coating; in a small bowl combine sugar, ginger, and allspice.

Drop rounded tablespoons of cookie dough into sugar coating and cover dough balls completely.

Place the dough balls onto a lined baking sheet.

Bake in a preheated oven for 10-12 minutes.

Allow cookies to cool on a bakers rack.

Store in an airtight container and enjoy!

Chocolate Peanut Butter Pie

INGREDIENTSFor the crust

• 3/4 cup graham cracker crumbs

• 1/4 cup granulated sugar

• 2 tablespoons brown sugar

• 4 tablespoons melted butter

For the filling

• 1 1/2 cups heavy cream

• 8 ounces cream cheese softened

• 3/4 cup granulated sugar

• 1 cup creamy peanut butter

• 1 tablespoon vanilla

For the ganache topping

• 1/2 cup heavy cream

• 1 cup semi-sweet chocolate chips

INSTRUCTIONS

To prepare the crust, blend graham cracker crumbs, 4 tablespoons sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. 

Put the pie crust into the freezer while preparing the filling.

Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in refrigerator while preparing the rest of the filling.

In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)

Fold whipped cream into the peanut butter mixture, blending well. 

Pour filling into the prepared pie crust. Place filled pie into the freezer.

To prepare the ganache, in a small saucepan (use one with a lid), slowly bring the remaining 1/2 cup of heavy cream to a boil (be careful not to scald the cream). 

Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. 

Put the lid on the pan and let sit on the stove.

After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. 

Cool to room temperature, then pour sauce over pie. Place in freezer for 30 minutes before serving.

Note: If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.

Coconut Crust

2 cups shredded coconut
2-3 Tbs coconut oil

Preheat oven to 350 degrees

Add one cup of coconut to a food processor

Add the oil on top of the coconut

Add the other cup of coconut

Pulse until the mixture is small enough to cover the bottom of a pan.

Put in the pan and bake for 10-15 minutes or until golden brown, be careful it can burn.

Marni's cannelloni yumminess

½ tub Mascarpone cheese
½ tub Ricotta
½ c. cane sugar
2 Tbsp. vanilla

Place in food processor and puree for 20-30 seconds.
Fill cannelloni shells and sprinkle the ends with chocolate chips.

If you want chocolate filling, add ¼ c. cocoa powder and then puree it in the food processor.

The Thing I Eat Out of the Pan - aka: Chrissy's Custard

1 liter milk (4 c.)
4 eggs
300 g sugar (1 ½ c.)
50 g flour (¼ c.)
50 g vanilla pudding powder (¼ c.)

Heat the milk, stirring occasionally with spoon or whisk.  As milk is warming, whisk eggs, sugar, flour, and pudding powder in a separate bowl.  Once the milk starts to develop bubbles around the edge of the pot (around 180-190 degrees F), pour half of the milk into the bowl with the eggs and whisk.  Temper the eggs.  Once the eggs are tempered, pour the mixture in the bowl back into the pan with the milk.  Bring custard to a boil and stir while it thickens.  Be careful as the mixture is very hot.  Once the mixture has thickened, remove from heat.  Place a towel or lid on the pan and allow the pan to cool until you can easily touch the sides.  Transfer the mixture into a bowl and put a layer of saran wrap directly onto the mixture to prevent a crust from developing.  Place in fridge and allow to cool for several hours.  The longer it sits the better it tastes.  We like it best after 12 hours in the fridge but it usually doesn't last that long.

Cream Cheese Frosting

2 3-ounce packages cream cheese
½ c. softened butter
2 tsp. vanilla
4 ½ - 4 ¾ c. sifted powdered sugar

In a bowl beat together cream cheese, butter, and vanilla until light and fluffy.  Gradually add 2 c. powdered sugar, beating well.

Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.  Frost tops and sides of two 8- or 9-inch cake layers.  Cover cake and store in refrigerator.

Carrot Cake

2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 c. finely shredded carrot
1 c. cooking oil
4 eggs

In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon.  Add carrot, oil, and eggs.  Beat with an electric mixer till combined.

Pour into 2 greased and floured 9X1.5-inch round baking pans.  Bake in a 350 F oven for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on wire rack for 10 minutes.  Remove cake from pans.  Cool thoroughly on racks.  Makes 12-15 servings.

Recommended: frost with Cream Cheese Frosting

Root Beer Float Ice Cream

1 c. whole milk
3/4 c. sugar
2 c. heavy cream (not cooking cream)
10+ Tbsp. Torani root beery syrup
6 large egg yolks
2 tsp. root beer extract

Warm the milk, sugar, cream, and root beer syrup in a saucepan until the sugar dissolves.  Cover, remove from heat, and allow to steep for at least 30 minutes.

Separate eggs and place in a bowl.  (You can save the egg whites for cones later.)  Whisk egg yolks together.

Once the milk/cream mixture has finished steeping, warm the milk/cream mixture over a low-medium flame.  When warm, slowly add a little bit of the mixture into the egg yolks.  Continue this process until the egg yolks have been tempered.  Then add them into the milk/cream mixture.  Continue stirring, scraping the bottom as you stir.  Stir until the mixture thickens and coats the back of the spatula.

Once it coats the back of the spatula, remove from heat.  Stir in the root beer extract and then place in an ice bath.  Continue to stir mixture until the mixture has cooled.  Once cooled, transfer into the refrigerator.  Allow to chill thoroughly in the refrigerator while it cools (about 6 hours).

When ready, churn mixture in your favorite ice cream maker.  Place in the freezer.

Ice Cream Cones

Original recipe:
1/4 c. egg whites
7 Tbsp. sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
2/3 c. flour
2 Tbsp. butter, melted

Our recipe:
1 1/4 c. egg whites
2 c. + 3 Tbsp. sugar
2 1/2 tsp. vanilla extract
5/8 tsp. salt
1 2/3 c. + 1 2/3 c. flour
5/8 c. butter, melted

Preheat waffle maker.  (We set ours at 2.5)

In a small mixing bowl, whisk together the egg whites, sugar, and vanilla.  Stir in the salt and half of the flour, then mix with melted butter.  Beat in the rest of the flour until smooth.

Pour 1/2 of a medium baking scoop onto the oiled waffle maker.  Cook for 2 minutes.  Immediately transfer to rolling station.  Roll with roller and then let rest until cooled.

If the end of the cone does not seal, place a chocolate chip at the bottom while cone is still very warm to the touch.

Almond & Honey Tart

Almond & Honey Tart
(for two 9-inch tart pans)

Crust Ingredients:
all purpose flour - 250 g
butter - 120 g
sugar - 120 g
egg - 1

Filling:
butter - 100 g
honey - 60 g
fresh cream - 60 g
sugar - 60 g
sliced almonds - 200 g

In a bowl, place the room temperature butter and using a mixer, beat until smooth.

Add sugar and beat until white; add egg and mix well.

Sift flour into butter and sugar mixture and mix until dough forms.  Divide dough into two.  Wrap dough balls in plastic wrap and put in the fridge for about 30 minutes.

Remove dough and knead on a floured surface into a tart share; place into two tart pans, poking holes on surface with a fork.

Put into a 360 degree Fahrenheit preheated oven for 8-9 minutes.  Remove from oven and cool.

For filling: put butter, sugar, honey and cream into a saucepan and simmer on a low temperature until mixture thickens slightly.

Add almonds and simmer slowly, allowing to further thicken, until the mixture becomes thick enough to drizzle off the spoon.

While warm, add almond mixture to crusts and smooth surface; place into 395 degree Fahrenheit oven for 7-9 minutes until almonds are slightly browned.

Cool tart and enjoy!

Pumpkin Pie Oatmeal Crumb Bars

INGREDIENTS:

For the Oatmeal Crumb:
1¼ cups all-purpose flour
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

For the Pumpkin Pie Filling:
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
¼ teaspoon salt
1 egg
1 egg yolk
½ teaspoon vanilla extract
1¼ cups canned pumpkin
⅓ cup evaporated milk

DIRECTIONS:

1. Make the Oatmeal Crumb: Preheat oven to 350 degrees F and adjust oven racks to center and upper-middle positions. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides; set aside.

2. In a medium mixing bowl, whisk together the flour, oats, baking soda and salt to combine. Add both the granulated sugar and brown sugar and mix until no clumps remain. Add the melted butter and vanilla extract, then stir with a fork until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake on the center rack for 15 minutes.

3. Make the Pumpkin Pie Filling: Meanwhile, in another medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add the egg, egg yolk and vanilla and whisk until well blended. Finally, whisk in the pumpkin, and then the evaporated milk until the mixture is smooth and thoroughly combined. 

4. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes. Remove it from the oven, pinch the remaining oatmeal crumb mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Return the pan to the oven, placing it on the upper-middle rack, and bake for an additional 20 to 25 minutes, until it is golden on top and the center only jiggles slightly. 

5. Remove from the oven and allow to cool to room temperature, at least 1 to 2 hours. Then, transfer the pan to the refrigerator and chill for at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Boston Cream French Toast

1.  make pastry cream (see below)
2.  make french toast - after making place in 200° F oven to keep warm
3.  make chocolate (see below)
4.  assemble (see below)


Pastry cream recipe:
3 c. whole milk
1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/4 c. cornstarch
1 Tbsp. flour
4 large egg yolks
1/4 c. butter
1 c. heavy cream, whipped to soft peaks

In a medium-sized saucepan, stir together 2 1/2 c. milk, sugar, and salt.  Bring to a simmer over medium heat, stirring to dissolve the sugar.

Whisk the cornstarch, flour, and egg yolks with remaining 1/2 c. milk.

Whisk some of the hot milk mixture into the egg mixture to temper them.

Pour the egg mixture back into the remaining simmering milk.  (Pouring through a strainer will prevent lumps later.)  Bring to a boil, stirring constantly with a whisk, until the mixture thickens.

Remove from heat and strain through a fine sieve.  Stir in the butter and vanilla extract.  If you are going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it.

Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), and then refrigerate until cool.

To complete, fold the whipped cream into the cooled pastry cream.

Other variations:
Caramel - add 3/4 c. chopped caramel (21-23 individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate - add 1 c. (6 oz.) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Peanut Butter - add 3/4 c. smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth.



Ganache:
1 c. chocolate chips or chopped semisweet chocolate
1/2 c. heavy whipping cream
2 tsp. softened butter

Place chocolate and cream in a small saucepan or microwave-safe bowl.

Heat over low heat (or in the microwave) until the cream is very hot.  Remove from heat and add 2 tsp. butter and stir until the chocolate melts and the icing is smooth.

To make the ganache, place 1 cup chocolate chips or chopped semisweet chocolate and 1/2 cup heavy or whipping cream in a small saucepan or microwave-safe bowl or cup.

Heat over low heat (or in the microwave) until the cream is very hot. Remove from the heat, add 2 teaspoons of softened butter and stir until the chocolate melts and the icing is smooth.

Assemble:
Place one piece of warm toast on the plate, top with a generous scoop of pastry cream, and spread to the edge of the bread.  Place another piece of toast on top of cream and then cover the top piece with a thick layer of warm ganache icing.

Serve!

Makes about 4 sandwiches - I think

Peppermint Meringues

3 large egg whites
pinch of fine salt
1/4 tsp. cream of tartar
3/4 c. superfine sugar
1/4-1/2 tsp. peppermint extract (or finely crushed candy canes)
red food coloring, preferably gel

Position oven racks in the top and bottom thirds of the oven and preheat to 250° F.  Line 2 baking sheets with parchment paper.

**It is important to gather all ingredients for this recipe prior to starting.  Having the ingredients already measured out is incredibly helpful so that you can keep beating the eggs while adding ingredients.**

Beat the eggs whites and salt with an electric mixer on medium-high speed in a large bowl until foamy.  Add cream of tartar and continue to beat until soft peaks form.  While beating, add the sugar 1/4 c. at a time.  If using candy cane powder, lower sugar to 1/2 c. and add candy cane powder while beating after you add the sugar.  Continue to beat until stiff peaks form.  If using peppermint extract, add after sugar has been added in.

Fold the top of a pastry bag fitting with a round tip over and down a few inches.  Dip a paintbrush in the food coloring.  Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag.  Repeat with 3-4 more evenly spaced strokes.  (This didn't really work for us as the food gel stuck to the container instead of the meringue.)

Fill the bag with meringue.  Try to spoon it directly into the center so you do not smudge the food coloring.  Pipe 1-inch in diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.

Bake until the meringues are no longer glossy and feel light and dry when picked up - about 1 hour.  (In our Mauritania oven, bake for only 45 minutes.)  Turn off the oven heat and prop the door open.  I use kitchen towels or hot pads to prop the door open just a little bit.  Leave the meringues in the oven until they are completely dry - about 1-2 hours.

Store meringues in an airtight container at room temperature for up to 2 days - if they last that long.

Makes about 42 meringues

**  These can be made without the peppermint if you just want a pavlova.  Instead of piping into cookies, just spread stiff egg whites onto parchment paper in whatever shape you like.  Make sure it has even thickness and then proceed with recipe.

Richie’s fabulous Coal

Ingredients: 

Family package of Oreos (crushed up with small chunks to have the crunch)

Marshmallow cream (fluff)

¼ cup butter 

Instructions: Melt butter in a pan over the stove. Put marshmallow cream in the butter and mix together. Add the oreos to the butter/marshmallow cream. Mix together and put in a buttered 9x13 pan. Place in the fridge to cool.

Buckeye's

1 cup peanut butter 1 cup butter 3 1/2 cups powder sugar Sleeve of graham crackers * Roll into balls, freeze. 
Melt Chocolate w/ little oil. Dip the balls! Freeze again!
Enjoy.

Salted Butter Caramel Sauce

makes 1.5 cups

6 Tbsp. butter, salted or unsalted
3/4 c. sugar
1 c. heavy cream
1/2 tsp. vanilla extract
1 3/4 tsp. coarse salt

Melt the butter in a large, deep heavy-duty saucepan or Dutch oven.  Stir in the sugar and cook, stirring frequently until the sugar is a deep golden brown and starts to smoke.

Remove from the heat and immediately whisk in half of the cream until smooth (wear an oven mitt, since the mixture will steam and splatter and may bubble up furiously.  Stir in the rest of the cream, then the vanilla and salt.  If there are any lumps of caramel, whisk the sauce gently over low heat until they're dissolved.  Serve warm.

Storage: This sauce can be stored in the refrigerator for up to 2 weeks.  Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

Pumpkin Poppers

Weekly Pinterest Challenge: Pumpkin Poppers

Recipe Type: Breakfast

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 24

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup pumpkin (fresh or canned, but not pumpkin pie filling)
• 1/2 cup low-fat milk
• For Coating
• 1 stick of unsalted butter, melted (I only had salted on hand, and it worked just fine)
• 2/3 cup granulated sugar
• 2 Tbs cinnamon

Instructions

1. Preheat oven to 350° and spray your mini muffin pan with nonstick cooking spray.
2. Combine all the dry ingredients in one bowl and whisk till combined.
3. In another bowl, mix together the remaining ingredients (oil, brown sugar, egg, vanilla, pumpkin and milk).
4. Pour the dry ingredients into the wet and mix until just combined (do not overmix).
5. Using a cookie scoop, fill mini muffin tins until almost full. There should be plenty of batter to do this.
6. Bake for 10-12 minutes.
7. While Poppers are baking, melt butter.
8. In a small bowl combine your sugar and cinnamon.
9. Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
10. Enjoy!