Wednesday, August 24, 2011

Oatmeal Cream Pie

I got this recipe from another baking blog. This recipe is defintely a keeper.


Oatmeal Cream Pies


Source: Yum., originally Homemade by Holman w/inspiration from The Craving Chronicles

Ingredients:

1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 tbsp. honey
1 3/4 cup all purpose flour
1 tsp. baking soda
1/8 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups quick cooking oats



Directions:

Preheat oven to 350 degrees. Cover baking sheets with parchment paper, set aside.

In the bowl of a stand mixer cream together the butter, brown sugar, and sugar until light and fluffy. Add eggs, honey and vanilla and beat until incorporated.

In a separate medium sized bowl whisk together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture and mix just until incorporated. Stir in oats until evenly distributed. Transfer dough to a large mixing bowl (this is so you can use stand mixer bowl for the frosting) and chill in refrigerator for 15 minutes.

Remove dough from refrigerator and drop by tablespoons onto baking sheet (or even a bit smaller for smaller cookies). Bake for 8 to 10 minutes just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely. Once cool, on the underside of one cookie spread the marshmallow frosting and top with another cookie. Store in an airtight container.



Marshmallow Frosting

Ingredients:
2 egg whites
1/2 cup sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Directions:

In a double boiler, add egg whites, sugar and cream of tartar and heat over simmering water. Whisking frequently, heat until egg whites become very frothy and sugar is dissolved (approx. 160 degrees). Carefully add egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for several minutes until egg mixture will hold stiff peaks and is light in texture. Carefully fold in vanilla until incorporated. Add frosting to cookie and then top with another cookie. Enjoy!





Tuesday, August 23, 2011

August Desserts...

 Here are a couple desserts I've made this week.


Fresh Fruit Compote to top off Angel Food Cake (below)





Danish. (buttery, flaky goodness!)


Monday, August 22, 2011

Cupcakes!!!

Last weekend I made cupcakes for a friend's party. Lemon with coconut whipped cream and toasted coconut, Chocolate with Chocolate German Butter cream, and Strawberry with a strawberry cream cheese frosting. They were delicious!!!!







Thursday, August 18, 2011

Summertime!

Today was a beautiful day! The sun was shining! I spent the morning downtown at the farmer's market with friends. I got some delicious fresh fruit (blackberries, golden raspberries, nectarines, and peaches). I'm going to make a summery Angel food cake tomorrow with a fresh fruit compote. Check back tomorrow for the outcome!!!!












Wednesday, August 3, 2011

The Best Frosting, Ever!

Chocolate German Butter cream. Even the name inspires absolute deliciousness! Anything with chocolate, butter, and cream in the same sentence must be absolutely divine. Well, it's even better than that! The cold, thickness of the pastry cream, added to the fluffy, creamy, whipped butter, combined with the silky smoothness of the melted chocolate, makes this the best frosting I've ever had. I'm serious! This frosting takes the cake. The only thing that makes this more Delicious is that fact that it going to be accompanied with a devil's food chocolate cake. Amazing, Right? Go ahead and try it!

The recipe it sooo easy. All you need is to remember Butter/Cream (100% pastry cream to 100% butter). Make up a recipe of pastry cream and gradually add the exact amount of butter, at room temperature. When this is all combined, incorporate about 20% melted chocolate.



Here is my pastry cream recipe.

Ingredients


• 16 oz. milk
• 1/2 cup white sugar
• 1 vanilla bean, halved lengthwise
• 6 egg yolks
• 4 tablespoons all-purpose flour
• 2 oz unsalted butter
• 1 pinch salt

Directions

1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.

2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.

3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.

4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Wednesday, August 24, 2011

Oatmeal Cream Pie

Posted by Marie 3 comments
I got this recipe from another baking blog. This recipe is defintely a keeper.


Oatmeal Cream Pies


Source: Yum., originally Homemade by Holman w/inspiration from The Craving Chronicles

Ingredients:

1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 tbsp. honey
1 3/4 cup all purpose flour
1 tsp. baking soda
1/8 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups quick cooking oats



Directions:

Preheat oven to 350 degrees. Cover baking sheets with parchment paper, set aside.

In the bowl of a stand mixer cream together the butter, brown sugar, and sugar until light and fluffy. Add eggs, honey and vanilla and beat until incorporated.

In a separate medium sized bowl whisk together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture and mix just until incorporated. Stir in oats until evenly distributed. Transfer dough to a large mixing bowl (this is so you can use stand mixer bowl for the frosting) and chill in refrigerator for 15 minutes.

Remove dough from refrigerator and drop by tablespoons onto baking sheet (or even a bit smaller for smaller cookies). Bake for 8 to 10 minutes just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely. Once cool, on the underside of one cookie spread the marshmallow frosting and top with another cookie. Store in an airtight container.



Marshmallow Frosting

Ingredients:
2 egg whites
1/2 cup sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Directions:

In a double boiler, add egg whites, sugar and cream of tartar and heat over simmering water. Whisking frequently, heat until egg whites become very frothy and sugar is dissolved (approx. 160 degrees). Carefully add egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for several minutes until egg mixture will hold stiff peaks and is light in texture. Carefully fold in vanilla until incorporated. Add frosting to cookie and then top with another cookie. Enjoy!





Tuesday, August 23, 2011

August Desserts...

Posted by Marie 0 comments
 Here are a couple desserts I've made this week.


Fresh Fruit Compote to top off Angel Food Cake (below)





Danish. (buttery, flaky goodness!)


Monday, August 22, 2011

Cupcakes!!!

Posted by Marie 1 comments
Last weekend I made cupcakes for a friend's party. Lemon with coconut whipped cream and toasted coconut, Chocolate with Chocolate German Butter cream, and Strawberry with a strawberry cream cheese frosting. They were delicious!!!!







Thursday, August 18, 2011

Summertime!

Posted by Marie 0 comments
Today was a beautiful day! The sun was shining! I spent the morning downtown at the farmer's market with friends. I got some delicious fresh fruit (blackberries, golden raspberries, nectarines, and peaches). I'm going to make a summery Angel food cake tomorrow with a fresh fruit compote. Check back tomorrow for the outcome!!!!












Wednesday, August 3, 2011

The Best Frosting, Ever!

Posted by Marie 2 comments
Chocolate German Butter cream. Even the name inspires absolute deliciousness! Anything with chocolate, butter, and cream in the same sentence must be absolutely divine. Well, it's even better than that! The cold, thickness of the pastry cream, added to the fluffy, creamy, whipped butter, combined with the silky smoothness of the melted chocolate, makes this the best frosting I've ever had. I'm serious! This frosting takes the cake. The only thing that makes this more Delicious is that fact that it going to be accompanied with a devil's food chocolate cake. Amazing, Right? Go ahead and try it!

The recipe it sooo easy. All you need is to remember Butter/Cream (100% pastry cream to 100% butter). Make up a recipe of pastry cream and gradually add the exact amount of butter, at room temperature. When this is all combined, incorporate about 20% melted chocolate.



Here is my pastry cream recipe.

Ingredients


• 16 oz. milk
• 1/2 cup white sugar
• 1 vanilla bean, halved lengthwise
• 6 egg yolks
• 4 tablespoons all-purpose flour
• 2 oz unsalted butter
• 1 pinch salt

Directions

1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.

2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.

3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.

4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.