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Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘desserts

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at WordPress.com.

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…






If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…

~Heather

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Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Two-Bite Homemade Hostess Cupcakes

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Homemade Hostess Cupcakes

Sometimes I think that Chad might be from another planet.

And I’m not talking about that Men are from Mars crap.

I’m talking about normal cultural references… stuff I thought most people our age (most ages) knew. This all started a few weeks ago when we began toying with the idea of furniture shopping for a few things we need around the house. I’m a sucker for Rooms-To-Go and Ikea marketing; everything in one place at a discount!!! Plus I am really not good at decorate-ey fashiony sort of girl stuff, so wandering through places like that gives me some idea about what in the world I’m supposed to do. A Rooms-To-Go ad appeared in our mailbox and I flipped through it, commenting on things I may want to go see. I said something about liking these chairs but that they were probably sort of pricey because they have Cindy Crawford’s name on them. And then he said this:

“Who’s Cindy Crawford?”

making homemade Hostess cupcakes

So I’m like, “You know. CINDY CRAWFORD. Supermodel. Pepsi commercial. Very distinctive mole. Cindy Crawford!” And he still had no clue.

I busted out some Youtube and pulled up the Pepsi Commercial thinking he’d go, “Ohhhhhh. Cindy Crawford.” But no. Chad has no idea who Cindy Crawford is.

I guess maybe I should be thankful for that?

ready to fill cupcakes

Saturday afternoon gave him some lazy time on the couch while I worked out some elaborate kitchen project (but for the life of me I have no idea what we ate on Saturday…?). He was scrolling through the Netflix library looking for something suitable to half watch/half sleep through, and then IT HAPPENED AGAIN.

Chad asked me, “What’s ‘Heathers‘?” Ummmmmm, are you kidding me?

First of all… my name is Heather. And though I bear absolutely ZERO resemblance to anyone in the movie, I’ve spent my whole life having people draw references to it when I say my name. PLUS I thought ‘Heathers’ was one of those movies that you everyone HAS to see. It’s like saying you’ve never seen The Breakfast Club.

cream filled cupcakes

So I told him that. AND THEN he said that he’d never seen The Breakfast Club.

I almost fell over from shock.

I’m pretty sure both of the kids have seen The Breakfast Club. Where has Chad been? Under a rock? And how do you find your way into adulthood in the year 2012 knowing who Conway Twitty is but not Molly Ringwald?

To be fair, he sort of saved himself a little bit when he said, “Oh, you mean the one with all the kids in detention and that one weird girl eats Cap’n Crunch on her sandwich?”

frosting on cooled chocolate ganache

So I made these little two-bite homemade versions of Hostess cupcakes. Chad DID know what a Hostess cupcake is… I was worried there for a minute. These taste exactly like the real deal, except better because the filling doesn’t have that odd sugar-flavored-but-flavorless-vegetable-oily thing going on. AND I topped them with a chocolate ganache. AND this recipe makes about 48 little squishy two-bite chocolate dreams, which is waaaay more than you’ll get out of a box of those cupcakes. AND since they’re so small you can have two without the guilty compulsion to run 16 miles. Even Cindy Crawford might indulge.

cream-filled bite size cupcakes

homemade hostess cupcakes

Two-Bite Homemade Hostess Cupcakes (adapted from THIS recipe at Can You Stay for Dinner)

Cupcakes

1/2 cup hot brewed coffee

2 ounces semi-sweet chocolate, chopped (I used semi-sweet chocolate chips)

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla

1/4 cup canola oil

1/2 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

Pre-heat the oven to 325. Line a mini-muffin pan with paper liners and then lightly spray over the whole lined pan with non-stick cooking spray. In a medium bowl, pour the hot coffee over the chocolate, let it stand for about a minute, and then stir with a fork until smooth. Mine had lumps at the bottom and wasn’t so pretty at first; don’t worry. Set the chocolate aside and in a large bowl beat the egg until it’s frothy- about 30 seconds. Add the sour cream, vanilla, and oil. Then beat in the chocolate.

In another large bowl whisk together the flour, baking soda, baking powder, salt, unsweetened cocoa, and sugar. Add the dry ingredients to the wet ingredients and mix until just combined, making sure to scrape down the sides. Use a tablespoon to portion the batter into the prepared mini-muffin cups.

Bake for 10-12 minutes; a pick inserted into the center will come out clean, or with just a few sticky crumbs, The tops will be a little bit springy to the touch. Let the cupcakes cool completely.

Cream Filling

1 stick unsalted butter, softened

3 cups confectioner’s sugar

3-4 tablespoons heavy cream

1/2 teaspoon vanilla

Beat the butter for just a minute to smooth it out. Then beat in the confectioner’s sugar a cup at a time, mixing until smooth in between each addition. Follow the same procedure with the heavy cream, adding it a tablespoon at a time and beating until smooth in between each addition until you’ve reached your desired consistency. Then beat in the vanilla.

Start Assembly

Using a tiny paring knife cut the middles out of your tiny cupcakes. The cupcakes will be really soft and this part won’t look perfect. It’s fine. Just use clean fingers to gently press and shape the opening in the top of the cupcake, but not too much. The frosting will fill it and there will be glaze to cover all this up.

Fit a pastry bag with a good tip for filling (I used a Wilton star tip 22 and put all the filling in one bag instead of dividing it because the star tip 22 worked for piping the curly-cues across the finished cupcakes, although it wasn’t totally “Hostess authentic”) and put about 3/4 of the filling in the bag. You can also use a ziploc bag with one corner lobbed off. Fill the tiny cakes with the vanilla buttercream just to the top (try not to go over the lip of the opening).

Chocolate Glaze (Chocolate Ganache)

3/4 cup semi-sweet chocolate chips

1/4 cup heavy cream

Put the chocolate chips in a medium bowl. In a heavy-bottomed saucepan heat the heavy cream until it simmers. Pour the heavy cream over the chocolate chips and let it stand for about a minute. Using a small whisk or a fork, whisk the chocolate and cream together until smooth. If the mixture is too liquidy for you just let it stand for a few more minutes, stirring occasionally. It will thicken as it cools.

Complete Assembly

Spoon the chocolate glaze onto each cupcake, using the back of the spoon to smooth it out. Work as quickly as you can because the ganache doesn’t smooth as easily (or look as pretty) as it starts to cool.

After I spooned the chocolate glaze over my cupcakes I refrigerated them for a few minutes, to let the ganache set up. Then I used my pastry bag to pipe the little swirl across the top of each cake using the last 1/4 of the buttercream.

 

Written by Heather @ Sugar Dish Me

September 27, 2012 at 3:46 pm

Carrot Cake Oatmeal Cream Pies

with 14 comments

carrot cake whoopie pies

Growing up, my sisters and I had a favorite book. I’m not sure my brothers ever cared much about it, though I KNOW it lived in the giant book basket that was perched next to the hearth, and I’m sure my mom must have read it to them. My mom read us lots of books.

Anyway, our favorite book was called Fanny and May, by Jon Buller (and NO, this has nothing at all to do with the giant loan conglomerate Fannie Mae, though they should probably read it and learn a few life lessons). Pleeeeeease tell me you’ve read this book.

If you haven’t read this book, you need to find it and commit it to your everlasting mind… stat. Download it to your kindle, search it on your nook, read it on your iPhone. I don’t care if you have no small children in your life. It’s THAT crucial. I promise.

In this book, a sugar obsessed elephant named Fanny lives with her mom and her little sister, May, in a house made of CAKE.

That’s right. I said cake.

So in the story, published in 1984 because that year helps this next part make sense, Fanny and May’s mom (also an elephant… a very fit elephant) marches through the cake house in leg warmers, a leotard, and a fuzzy headband and says she is heading out to aerobics class. If I lived in a cake house I guess I’d probably have to take like 17 aerobics classes a day, but I wouldn’t be caught dead in a leotard. My mom used to rock the leotard/leg warmer/fuzzy headband look in aerobics class at the Y when I was little. That’s because she is infinitely cooler than me.

carrots for cookies

Okay, so the elephant mom is heading out to aerobics class, and the last thing she says to the girls is, “And don’t eat the house!!!!”

Ummmmm… I don’t know about you, but if I told my kids not to eat the house made of cake while I left for an unspecified amount of time, I’m pretty sure they would do exactly the opposite.

set up to bake carrot cake cream pies

When mom is away, elephant girls will play! It wasn’t long before cakey cravings got the best of Fanny and she just had to lick the house frosting.

flours and oats

May tries to tell Fanny that licking the frosting is a sliiiiiiiipery slope. Very slippery. Because only a teensy percentage of us possess the willpower to have just one tiny taste of some kick ass frosting (though I’m wondering… does house cake stay fresh? Does the frosting melt in the sun? Does it freeze like wedding cake? What kind of foundation do you build it on? So many questions…).

Of course, Fanny does not listen to May. If she did this would be a really boring story.

beat the butter and sugars

Fanny tempts fate, licks the frosting, licks some more frosting, has a bite of cake, and then CAN’T STOP EATING THE CAKE.

Before she knows what has happened, Fanny eats the whole house.

And then May is all like, “What’d you do that for, Fanny? Why can’t you be more like me and exhibit some freaking self-control? Mom is going to kill you.”

beat in the eggs

Fanny starts to worry, though thinking back, I’m not sure how she wasn’t in a sugar coma. Maybe elephants metabolize cake better than I do?

So here’s the best part of the whole story: Fanny’s like, “Whatever, May. You’re such a goody two-shoes. What kind of elephant girl doesn’t WANT to eat a house made of cake? Gah.”  And then! She jumps on her skateboard and heads to the wishing well. In case you couldn’t tell, that’s my favorite part.

dry to wet ingredients

When Fanny gets to the wishing well she waits in line for a while, hoping she can fix the problem before her mom gets done working out. There’s this creepy man in line right in front of her and when it’s his turn, he throws his coin in the wishing well and does the WORST THING EVER.

He says, “I wish for there to be no more wishing well!” Then he cracks up laughing in Fanny’s face.

I mean, who does that?! I suppose, in the real world, someone would probably commandeer a wishing well and ruin the fun for the rest of us. There is no way a wishing well could ever exist peacefully in the center of a small town. But I still think it’s a pretty crummy thing to do to a little girl on a skateboard, for crying out loud.

stir in carrots

Poor ‘ol Fanny makes her way back home, dreading the conversation she’s going to have to have with her mother.

bake.

P.S. Before I finish with storytime here, I’d like to note that the above photo is a very clear picture of What Not To Do when making these cakey little cream pies. DO NOT shape, smush, or flatten out the dough. Just let it be weird and rounded and ugly. You’ll be glad I warned you when you make these.

carrot cake oatmeal cream pies

When Fanny arrives home, her mother and sister are busy baking new bricks of cake to rebuild the house. The mom was pretty nice about it. Probably nicer than I’d be if my kids destroyed our home. Maybe she had really good insurance? At any rate, I always felt sort of bad for Fanny. We all know what it feels like to totally lose control and eat the whole house.

Moral of the story? You can’t have your house and eat it, too.

Carrot Cake Oatmeal Cream Pies (adapted from THIS recipe at Cookin Cowgirl)

4 tablespoons unsalted butter, at room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

1 1/2 cups old fashioned oats, divided

3/4 cup all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

2 medium carrots, peeled and grated

Pre heat the oven to 350. Butter a cookie sheet or line it with parchment paper.

Beat the butter and sugars together until they are fluffy and smooth- this takes about 3 minutes. Add in the eggs, one at a time, continuing to mix until they are just combined. Blend in the vanilla.

Using 3/4 cup of the oats, make oat flour. Just pulse the oats in the food processor or blender until coarse crumbs are formed.

In a large bowl whisk together the oat flour, remaining oats,  all purpose flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves. Using a sturdy wooden spoon stir the dry mixture into the wet mixture. Then fold in the shredded carrots.

Drop the dough by the rounded tablespoonful onto the prepared cookie sheet. Do not try to flatten or shape the sticky cookie dough – you want the cream pie sandwiches to be fluffy and this dough has a tendency to spread in a tasty but not-so-pretty way.

Bake for 10 minutes and then let the cookies cool slightly before transferring to a wire rack to cool completely.

For the Cream Pie Filling

The Pioneer Woman says that marshmallow fluff tastes EXACTLY like the filling in a Little Debbie Oatmeal Cream Pie. That would be a great shortcut if you have it on hand. I used vanilla buttercream because I was out of cream cheese (a sin, I know). The original recipe calls for a cream cheese filling, which I bet would be amazing, considering cream cheese and carrot cake are practically best friends. So the cream cheese option is what I’m including for you here:

8 ounces cream cheese

1 stick unsalted butter, softened

2 teaspoons vanilla

2 cups powdered sugar **Note: Again, I haven’t tried the frosting part of this recipe, but if it were me, I’d cut the sugar and the cream cheese in half.  Annnnd I’d sift the powdered sugar. If your frosting seems too thick, add heavy cream a teaspoon at a time until the consistency is where you want it. Okay. I’m done.**

Beat together the butter and cream cheese until smooth. Add in the vanilla. Then beat in the powdered sugar. Beat until the frosting is smooth and creamy. Spread a bit onto the flat side of half of the cookies. Sandwich the frosting between another cookie.

Written by Heather @ Sugar Dish Me

September 21, 2012 at 4:27 pm

Posted in Sugar

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“Cake” Party

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icebox cake with sprinkles
Sooooo… this cake feels like an end of summer party.

I think it’s because of the sprinkles. And the freezing.

I actually made it way way way back in August for my brother-in-law’s birthday. My family is slightly obsessed with funfetti.

I was going to save this post for the weekend. Because this weekend we are aiming for a day filled with rollercoasters, parking lot peanut butter & jelly sandwiches, and $9 frozen lemonade. THAT feels like a reason to share this cake party more than any plain old Thursday I can think of (except Thanksgiving… which might be the best Thursday ever).

Today was supposed to be all about basil walnut pesto. But I was going through things today, making some changes on my page (P.S. you can follow on Instagram and Pinterest now… I managed to get the buttons to the right over there to work! I am admittedly the last blogger on earth to figure out how to make all that happen, and when I finally did it was because Chad knew which buttons to push. Techno-loser alert.) and I noticed that this past month, really this past week has been overrun by basil. It’s because I have too much! The basil is out of control!! But my basil is not your problem.

graham cracker cake

My executive decision was to share NOT more basil, but an obscene amount of sprinkles.

This week has been reeeeeeeeally long. Did it feel like it went on forever for you? Despite the amazing weather we’ve been having, I mean crazy gorgeous let’s-have-a-picnic-all-day-everyday weather, this week feels like it’s been one great big forever task. It was all full of trips to tax offices and lines at the DMV. This week was busy lunchtime errands, mailing packages at the post office, and annoying phone calls (though I may have made those calls from the sunshiney front porch with my feet up on the rail). All of this felt like more reasons for sprinkles to me.

sprinkles on whipped cream

All these sprinkles that are all over everything are part of something called an icebox cake. You know about those, right? Layers of pudding and graham crackers and sweet whippy cream are stacked together and frozen. The pudding softens the graham crackers and they take on a cakey kind of persona. It’s freezer science. I should mention that “icebox” is a totally retro romantic way to refer to your refrigerator.

Let’s make this a trend.

making icebox cake

The last icebox cake I made was chocolate, reminiscent of a chocolate eclair.

It was suuuper fancy and fantastic. I’ll share that with you one day.

But on this day, as I gear up for a weekend full of extreme amusement and maybe even another demolition derby, it is definitely all about the sprinkles. And pudding made out of cake batter.

frozen funfetti

Friday’s mission: put sprinkles on something.

Because there are no holidays on the horizon. Because this week went on for an eternity. Because even if you don’t feel like cooking pudding from scratch or making a Funfetti Icebox Cake, you deserve some kind of cake party. A colorful one at that.

final frosting

 

Cake Batter Pudding (from THIS recipe at How Sweet It Is)

1/3 cup cornstarch

1/4 cup granulated sugar

1/4 cup box yellow cake mix

a pinch of salt

3 cups cold WHOLE milk

1 tablespoon vanilla

**Note: I made this with 2% milk and the pudding layers in the finished icebox cake were too “freezy”. I wanted an ice-creamy texture and what I got was ice, which was kind of disappointing because this pudding straight out of the fridge was AWESOME. I wanted the frozen pudding to be needed a creamier, so I called for whole milk here. That is my preference for texture. BUT! The original recipe actually called for vanilla almond milk, so go with whatever strikes your pudding fancy. Just thought you should know.**

Make a large-ish double boiler. I used two medium-sized saucepans, the bottom pan filled 1/4 of the way up with water. Bring the water to a rolling simmer. In the top pan or heat-safe bowl whisk together the cornstarch, sugar, cake mix, salt, and milk. Mix until it’s combined and place it over the simmering water. Cook for 30-35 minutes until the pudding is thickened, stirring occasionally. Check to make sure your water doesn’t simmer away. When the pudding is ready it will coat the back of a spoon and drizzle ribbons (thanks for the tip, Jessica!). Let the pudding cool completely.

Refrigerate until you’re ready to use. **You can make this stuff ahead of time**

Funfetti Icebox Cake (also from How Sweet It Is, recipe linked above)

1 quart heavy cream, cold!

1/2 cup powdered sugar

1 teaspoon vanilla ** let’s pretend you don’t feel like making whipped cream from scratch… use Cool Whip in place of the heavy cream, powdered sugar, and vanilla listed here**

1 (14 ounce) box of graham crackers (I bought 2 boxes “just in case”; I needed a few extra grahams because I actually had enough pudding & whipped cream to make Two loaf-pan cakes)

3/4 cup sprinkles!!!!!

1 recipe cake batter pudding (above) OR 1 batch of prepared instant vanilla pudding (saves time! still awesome!)

Line a loaf pan with plastic wrap running in both directions and up over the sides. This will help you get your finished frozen cake on outta there.

Make whipped cream. Pour the heavy cream in a large bowl an beat on low using whisk attachments until stiff peaks form. Be patient. Add in the powdered sugar and vanilla, beating until they are just combined. Remove 1 1/2 cups of the whipped cream and put it in a smaller bowl. This will be for “frosting” your finished cake. Refrigerate both bowls until you’re ready to use them.

Using the large bowl of whipped cream, “frost” the bottom and sides of the prepared loaf pan. This layer should be about 1/2 an inch thick. Place graham crackers across the bottom of the pan; I had good luck breaking the grahams at the “seams” to fit. Spread more whipped cream over the top of the graham crackers. Cover with sprinkles. Then another layer of graham crackers. Then a layer of cake batter pudding. Keep layering all the way up to the top of the pan, making sure to spread and push the pudding and whipped cream down the open sides. End at the top with a layer of whipped cream. Pull the plastic wrap that’s hanging over the sides loosely across the top of the cake and freeze for 4-6 hours, or overnight.

Two hours before serving turn the cake out of the pan and onto a serving platter. Using the small bowl of whipped cream you set aside, “frost” the top and sides of the cake so you have a pretty finished product. COVER IT with sprinkles. Freeze for at least two hours, slice, and serve.

easy icebox cake

Written by Heather @ Sugar Dish Me

September 13, 2012 at 11:24 pm

Posted in Sugar

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White Nectarine Cobbler

with 23 comments

white nectarine and apple cobblerIt’s Labor Day!

Let’s not work.

My little boys are still sleeping and I’m curled up on my sofa, bare feet tucked beneath me, coffee in one hand, typing with the other. Chad tried to work this morning. He got out of bed, donned that familiar uniform, laced up his work boots, and headed out the door. Thirty minutes later he returned, his efforts foiled by all the coworkers that decided NOT to work on Labor Day. He’s currently underneath his old truck, bolting, or un-bolting, or whatever happens when he goes out there to be elbow-deep in all things greasy and mechanical. That is Chad’s version of not working.

Mine includes this couch for at least another half hour, another cup of coffee (or two), and a blanket across my knees. I might load a book onto my nook. I could use a good new read. Any suggestions?

I even plotted my workout schedule to yield a break today. There are no sports bras or running sneakers in this Monday’s future.

how to make easy fruit cobblerBut if you NEED to expend a little energy… if, perhaps, you have some obligatory Labor Day cookout to attend, or if you’re just feeling a little bit like nurturing your sweet tooth … you should make this White Nectarine Cobbler happen. Maximum results, minimum effort. Just exactly the way a lazy day should be.

butter and batterLazy days should also include ice cream. Especially lazy Labor Days, since this particular holiday marks the end of summer and all. This cobbler is a perfect vehicle for ice cream. Not that ice cream actually needs a vehicle to be worthy of consumption, but every little excuse helps.

add your fruitI used white nectarines in my cobbler. And a few slices of granny smith apples. Cobbler feels like a fall-ish thing to me. So do apples. I’m waaaaaaay ready for fall. But nectarines, especially white nectarines, with all their sweet reminders of nectar and honey, are decidedly a summer thing. This super simple cobbler was my way of marrying the seasons … a segway of sorts. This dish was the dessert version of pulling up the petunias and bedding down the pansies. It was a dessert meant to invite jacket/boot weather in and usher bathing suits out.

But I’m still gonna wear my flip flops.

sliced apples and nectarinesToday is Labor Day. Take advantage if you’re lucky enough to be off. Stay in bed just a little too long. Indulge in that third cup of kitchen table coffee. Read a gossip magazine. Have a beer with lunch. Pour it in a frosty mug and enjoy it on your patio.

Do not go to Wal-Mart.

making easy fruit cobblerGet excited about the seasons changing, even though in my great state of North Carolina it will probably still feel like summer long after daylight savings gives us back that extra hour of sleep. Add cinnamon to things.

fruit cobbler with cinnamon and nutmegEat fruit cobbler. Have seconds.
easy fruit cobbler

White Nectarine Cobbler

Ingredients

1/4 cup butter, melted

1 cup all purpose flour

2 teaspoons baking powder

3/4 cup sugar

3/4 cup milk

2 cups sliced white nectarines, 1/2 cup peeled, sliced granny smith apples (or 2 1/2 cups of your favorite sliced fruit and/or berries)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

To Make

Pre-heat the oven to 325. Pour the melted butter into a 9-inch pie plate. In a large bowl whisk together the flour, baking powder, and sugar. Stir in the milk  to make a thick batter. Pour the batter over the melted butter. Spread the fruit evenly across the top of the batter. Don’t press the fruit in, just let it float across the top of the batter. The batter will rise around it as it bakes. Sprinkle the cinnamon and nutmeg across the top of the cobbler and then bake for about 45 minutes, or until the top is golden brown. Depending on the accuracy of your oven, you may need to bake this for up to an hour (mine runs a bit hot). Let it cool slightly. Serve warm.

custard like fruit cobbler

Written by Heather @ Sugar Dish Me

September 3, 2012 at 9:49 am

Posted in Sugar

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Rustic Blueberry Tart

with 13 comments

Rustic Blueberry TartThis blueberry tart is like one last hoo-rah before the summer ends. 

Starting tomorrow I will be immersed in apple slices and peanut butter sandwiches,  early morning rushing and mountains of paperwork. Ohhhhh the paperwork.

New spiral notebooks, freshly sharpened pencils, 4,872 glue sticks, and that waxy smell that could only come from a brand new box of Crayola crayons. Pair all of that new school year awesomeness with the kids’ excitement to see old friends and make new ones, while they eagerly set goals and prepare for a great start.

Tomorrow marks the beginning of sneakers with socks (not for me, though), reliable daily schedules, and early bedtimes. It will be the first day of homework charts and reading reminders, after school snacks and early suppers.

First thing in the morning, it will be the first day of school.

sour cream and ice water poured over coarse crumbswrap in plasticpress out the dough; rustic=sloppy but prettyblueberries, honey, and butter sprinkled with sugarBut for right now, you could do yourself this one last summery favor and use up all those blueberries you were gonna add to your morning oatmeal. Skip the muffins and pancakes , just this once, and dump all the blueberries into a pie crust, sprinkle them with sugar, drizzle them with honey, dot them with butter, fold the edges in the most haphazard way (we call that rustic. Rustic is kitchen code for that ugly/pretty thing Tyra always tells the girls to do on Top Model. Yes. I just went there.), and bake that mess. You won’t be sorry.

rustic tart

You can make this dough, a Tuesdays with Dorie, Baking with Julia recipe I was thrilled to find because it’s super simple and fresh and easy AND I had everything I needed to make it already, BUT if you really really really really wanna have this Rustic Blueberry Tart in say… 45 minutes? Use refrigerated pie crust.

But if you have a couple hours to wait, or, say, you wanted to bake all your blueberries tomorrow, I’ll tell you that this dough is both tasty and user-friendly. And the cornmeal makes it sorta special.

Powdered sugar also makes this dessert special. So I had me some a that.

up close and personal with the rustic blueberry tart

This recipe comes from Baking with Julia, by Dorie Greenspan.

To Make the Dough

Ingredients

3 tablespoons sour cream

1/3 cup ice water

1 cup all purpose flour

1/4 cup yellow cornmeal

1 teaspoon sugar

1/2 teaspoon salt

7 tablespoons cold unsalted butter, cut into small cubes

Stir together the sour cream and ice water. Set aside. In a large bowl whisk together the flour, cornmeal, sugar, and salt. Drop in the butter pieces and work them into the flour mixture. I used my hands. When the consistency is coarse and crumbly (described in the original recipe as varying between bread crumb-sized and pea-sized), add the sour cream mixture a little at a time until the dough is a consistency you like.

***The original recipe calls for adding the water/sour cream mixture all at once; I did this and I found the dough MUCH too sticky to be manageable and I wished I’d added it just a bit at a time as is my usual status quo with pie crust***

Divide the dough in half and shape each half into a disc, then wrap each disc tightly in plastic wrap. Refrigerate for at least two hours. Dough can be kept in the fridge for a couple of days if you’re making it ahead of time, or frozen for up to a month. Thaw frozen dough in the refrigerator.

To Make the Tart

Ingredients

1 refrigerated disc of the dough from the recipe above OR any refrigerated pie crust

flour for dusting the work surface and your hands

1 1/2 cups fresh blueberries (or and fruit you like: peaches, strawberries, nectarines, blackberries… or mix ’em up)

2 tablespoons cold butter, cut into little squares

1 tablespoon plus 1 teaspoon granulated sugar

about a tablespoon of honey for drizzling

powdered sugar for dusting the finished tart before serving

Pre-heat the oven to 400. Line a baking sheet with parchment paper. Flour your work surface and press or roll out your dough into an 11 inch-ish circle that’s about 1/8 of an inch thick. This is rustic. It doesn’t have to be exact, or pretty. If you are using the dough in the recipe above, it is SOFT, so lift it occasionally and toss more flour underneath. Transfer the dough to the baking sheet.

Dump the blueberries on top, in the center of the dough, leaving a couple of inches all the way around. Dot the little squares of butter evenly across the berries. Sprinkle with the tablespoon of sugar, and then drizzle with the honey. Fold the uncovered border of the dough over the filling, allowing the dough to pleat as you lift it up and work your way around. Brush the exposed edges of crust with water and then sprinkle with the remaining teaspoon of sugar.

Bake for 35-40 minutes, or until the dough is pretty crisp and golden brown.

Let it cool slightly and dust with powdered sugar before serving.

rustic blueberry tart... devoured

Written by Heather @ Sugar Dish Me

August 26, 2012 at 8:12 pm

Posted in Sugar

Tagged with , , , , , ,

Grasshopper Sandwiches

with 20 comments

grasshopper ice cream sandwiches
As I perch here writing about ice cream sandwiches, WISHING I had one of these fabulous minty chocolatey grasshopper ice cream thingamabobs in my posession to stick up my fingers while I one-handedly type, Chad is sleeping.

Okay, he’s not just sleeping. He is hibernating. He is sprawled out, face down across the bed with his arms slung over the edge breathing very very loudly.

The reason I know that this is not regular sleep is because just a minute ago I tucked my freezing cold feet underneath his bare belly and he did not budge.

Also we had a whole conversation a few minutes ago about what to eat for dinner because I’m hungry because our grocery supplies are very low because our car has been disassembled for more than a week now waiting on this part or that and you cannot buy groceries in a rail buggy. Gah. We could be cool and order a pizza, but because we live at the end of the earth, no one delivers here. I promise I couldn’t make this mess up if I tried. Anyway, during the conversation about what to eat for dinner, Chad said, “I heard you, honey. Just tell me whatya wanna do.” But when I told him we better get while the gettin is good before another rain cloud unloads on us I noticed that the heavy breathing had resumed.

He has not heard a word I’ve said.

making chewy double chocolate cookies
I sneezed very loudly. Twice. He did not say, “Bless you.” I’m pretty sure he didn’t hear me at all.  A very tiny girl named Norma Jean took the notion to jump on Chad’s bare back and dig in her claws while purring loudly. He did not flinch. I tapped his cheek. Nothing.

I mean, I can’t blame the guy. He just spent a whole week working really super hard. He’s tired. I get it.

But I don’t really want to eat graham crackers for dinner. Graham crackers are only an acceptable dinner when you can add fire-roasted marshmallows and chocolate, neither of which I have at the moment. I am also currently out of butter and eggs (whaaaat?! I know. That’s crazy, right?) or I would stop trying to wake Chad up entirely and go make these chewy double chocolate cookies.

itty bitty semi-sweet chocolate chips
Chewy Double Chocolate Cookies are the first essential ingredient needed to have the most delicious creamy cool mint chocolate grasshopper sandwiches.
warm double chocolate cookies
The second essential ingredient is mint chocolate chip ice cream. The green kind. So that there’s no mistaking the mint. minty chocolate chip ice cream for sandwiches
making ice cream sandwiches
Smear the ice creeam on the cookies, and BLAM-o! Grasshopper sandwiches.

If I could make these sandwiches happen right now I would happily forego any thoughts of a real dinner and my boyfriend could catch up on his sleep.

I said “IF” (super triple gold star bonus sticker points if you can tell me what Disney movie that quote is from).

chocolate cookie sandwiches
The truth of the matter is that if I DID happen to make these sandwiches right now, Chad probably wouldn’t mind me waking him at all. Not even a little bit.

Grasshopper Ice Cream Sandwiches (cookie recipe slightly adapted from Two Peas and Their Pod)

Ingredients

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup dark cocoa powder (unsweetened)

1 cup unsalted butter, room temperature

1 cup sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla

2 -2 1/2 cups mini chocolate chips

1/2 gallon mint chocolate chip ice cream (I like to use the green kind)

To Make

Pre-heat the oven to 350. Line a baking sheet with parchment paper. In a medium bowl whisk together the flour, baking soda, salt, and cocoa powder. Set aside. In a large bowl beat the butter and sugar until smooth. Add the eggs one at a time, then the vanilla. Gradually add in the flour mixture and then stir in the chocolate chips.

Drop the cookies by rounded tablespoons onto the prepared baking sheets. I like to roll the dough into little balls, taking the time to make sure they are all roughly the same size since they’ll have to be matched up for sandwiches. Bake for about 10 minutes; the center will still be soft. Let the cookies slightly cool on the cookie sheet before removing to cool completely on a wire rack.

When the cookies are completely cooled, scoop some of the ice cream into a large bowl to slightly soften. Line a rimmed baking sheet with parchment paper and situate it so it sits flat in the freezer (if it sits a bit crooked, your sandwiches will also be a bit crooked before they set completely). Spoon a generous amount of softened ice cream onto the flat side of a cooled cookie. Use another cookie to make a sandwich. You can use a butter knife to smooth the ice cream edges a little. Put the sandwich immediately into the freezer on the prepared tray. Repat a bazillion times till you run out of either ice cream or cookies.

Eat whichever one is left.

This makes a ton of sandwiches.

Grasshopper Ice Cream Sandwiches

Written by Heather @ Sugar Dish Me

August 18, 2012 at 9:38 pm

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