desserts and sweets Archives | Page 7 of 7

chocolate pecan torte with strawberry buttercream

February 19, 2014 by Butter Loves Company

I was talking to my mom a couple weeks ago and told her I was about to make aunt Olga’s cake—a layered torte that my chocolate-loving aunt frequently brings to family events. It’s one of those cakes that shouts celebration; so decadent that just a sliver will do – alongside other holiday desserts, of course.

In this case, it was a Tuesday and the only thing Greg and I were celebrating was finishing the second season of Breaking Bad. My mom knows more than anyone that when I get a project in my head, I’m often set on executing it immediately. Luckily, on this specific Tuesday, she reminded me there was a perfect reason to wait to make this cake (much to Greg’s chagrin). My aunts were hosting a dinner just a week later to celebrate the many January and February birthdays in the family.

This cake deserved so much more than to sit on our apartment counter. It was party worthy.

If you like brownies, even a little bit, you’ll love this recipe.

The flourless chocolate cake is rich with lots of finely ground pecans added to the batter for texture. The layers can be made up to two days ahead and will stay moist in the refrigerator. Once assembled, they are separated by a fresh strawberry buttercream, a welcome balance to the fudge layers (the buttercream can also be made ahead).

Finally, the entire cake is covered in a smooth chocolate ganache for prettiness. I can promise you it stays good for days after it’s made, as we’ve been nibbling on our doggie bag slices since the party.

**Unrelated note: I created an Instagram account for the site. If you have any interest in seeing some recipe previews or outtakes from my food adventures, you can follow @butterlc!

chocolate pecan torte with strawberry buttercream

Recipe Type: Dessert

Author: adapted from Bon Appetit, November 1985

Serves: 12 slices

Ingredients

——-For the Cake:
1 1/2 sticks unsalted butter room temperature
2 cups sugar
8 eggs
2 tablespoons vanilla
1/4 teaspoons salt
12 ounces good chocolate melted
3 1/2 cups pecan halves, very finely ground
——-For the Strawberry Buttercream (makes about 2 ½ cups):
2 1/2 sticks of butter, softened slightly
2 cups powdered sugar
4 egg yolks
1/2 cup pureed strawberries
3 Tablespoons strawberry preserves
——-For the Chocolate Ganache:
1 ¼ cup semisweet chocolate roughly chopped
1 cup heavy cream
2 tablespoons butter
1 1/2 cups mini chocolate chips, chilled, for covering cake sides (optional)

Instructions

Make the Cake: Preheat oven to 375. Butter three 9 inch round cake pans, line with parchment and butter parchment. Cream the butter until light, add the sugar and cream until light and fluffy. Beat in eggs one at a time, add vanilla and salt. Using rubber spatula, stir in chocolate and then pecans. Divide batter among the pans and bake until toothpick comes out fudgey but not wet, about 22 minutes. Top may crack. Cool for 5 minutes in pan, run knife around edge, invert onto rack and cool completely. May be done 2 days ahead, Wrap each layer in plastic and refrigerate.
Make the Buttercream: Cream butter and sugar until light and fluffy. Add egg yolks, then pureed berries and preserves. Cover tightly and refrigerate until set. May be made two days ahead. Let soften at room temp until spreadable.
Make the Ganache (wait to make this until you assemble the rest of the cake): Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
To Assemble: Arrange one cake layer bottom side up on a platter. Spread 1 cup strawberry buttercream over layer, Repeat with next layer and buttercream, ending with cake bottom side up. Cover and refrigerate for at least 6 hours. Pour ganache over center of cake, smooth out from the center allowing it to drip over the sides. Smooth with a pastry spatula or knife. If using, gently press handfuls of the cold mini chocolate chips against the ganache on the sides of the cake. Can be arranged one day ahead and refrigerated. Let stand at room temp for one hour before serving.

rice krispie treat hearts

February 6, 2014 by Butter Loves Company

I was looking for a quick Valentine’s recipe that required minimal work, few ingredients, and little fuss (just like relationships *winkwink*). Inspired by Rice Krispie wreaths my mom and I make every year during the holidays, I took to the cereal aisle and conjured up these festive Rice Krispie Treat hearts. You can’t help but feel like a happy little kid with one of these bright pink hearts in hand—it’s like an instant smile booster!

Requiring just one dish, two if you add the white chocolate drizzle, this recipe is easy on us manual dishwashers. It’s also easy on the wallet; leaving you with more cash to spend on Valentine’s gifts for your significant other—or on shoes, chocolate, wine, jewels, clothes…

I got a little heavy handed with the food coloring, resulting in a somewhat radioactive iridescence on my treats. Luckily, my excessive pink did not affect the crispy, gooey flavor one bit. I adjusted the proportions in the below recipe, but to be safe you may want to add the coloring in increments.

Often times the warm Rice Krispie Treats are poured into a sheet pan and then cut out into squares or shapes once cooled. I prefer to mold these by had to avoid the rough, half-cut Krispies on the edges from cookie cutters. Do whatever you prefer! You could even try this with another cereal to mix it up.

rice krispie treat hearts

Recipe Type: Dessert

Author: butter love company

Prep time: 30 mins

Total time: 30 mins

Serves: About 16 Hearts

Ingredients

1 10 oz. bag of marshmallows
3 tablespoons of butter
1/4 teaspoon pink or red food coloring (more if you are using liquid food coloring)
6 cups of Rice Krispie cereal or equivalent
1 cup sweetened coconut
1 cup white chocolate or white chocolate chips (for drizzling, optional)

Instructions

Line cookie sheets with waxed paper. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring (add more if desired).
Add coconut and crisped Rice Krispies. Stir until well coated.
Using 1/4-cup measuring cup or your hands, scoop the mixture into balls onto the waxed paper covered cookie sheets. With your hands, shape the balls into hearts (you may have to wet your fingertips with water or butter if it is too sticky to mold). If drizzling with white chocolate, heat the chocolate in a microwave safe bowl in the microwave until it is thin enough to drizzle with a fork over the hearts.

chewy oatmeal raisin cookies

February 4, 2014 by Butter Loves Company

Do you ever find yourself in a bakery staring at the picturesque cookies and asking yourself “how on earth do they get these darn cookies to look so darn good?”

No? Oh.

Well … I do. (Another thing to add to the nerd list.)

A year or so ago, I discovered a few secrets to making those thick, chewy, bakery-worthy cookies I had spent so many years drooling over (not literally, thank goodness). I’m excited to say that one of those secrets is incredibly easy. Incredibly easy if you have enough patience to chill the cookie dough before baking it. That’s it! Chill the dough! This helps prevent the cookies from spreading because the butter, which was softened for the mixing process, will re-solidify. Many argue chilling also enhances the flavor of the cookie for a number of super scientific reasons I have yet to completely understand. Regardless, I agree.

If you are a fan of thick, chewy, bakery style cookies, you will love this Oatmeal Raisin Cookie. They are just begging to be eaten; every little bit of cinnamon spice, old-fashioned oats, pecans, and two kinds of raisins just scream, “EAT ME!”

If you don’t like raisins, you can absolutely substitute them for chocolate chips.

Promise me you’ll chill the dough? At least half of it?

chewy oatmeal raisin cookies

Recipe Type: Dessert

Author: Butter Loves Company

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 12-16 cookies

Ingredients

1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1 1/2 cups old fashioned rolled oats
1 cup raisins (1/2 cup each golden and dark raisins or a full cup of one type)
1/3 cup pecans or walnuts, chopped (optional)

Instructions

In a large bowl or the bowl of an electric mixer, cream together the butter, brown sugar, egg and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.
Stir this into the butter mixture and mix on low until just combined. Stir in the oats, raisins and nuts, if using.
Form the dough into a ball and wrap in plastic. Chill for at least 2 hours, or overnight if you are patient.
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Scoop 1 to 1 ½ inch balls of chilled cookie dough and arrange on the cookie sheet leaving two inches between each ball (If the dough is really cold, you can flatten the dough balls ever so slightly so they come out less thick).
Bake for 12 to 15 minutes, or until the edges are golden. The center may look slightly undercooked. Let cookies cool for 5 minutes on the warm baking sheet before transferring to a wire rack.

[socialpoll id=”2186258″]

beignets

January 20, 2014 by Butter Loves Company

One year ago today Greg and I took our first real trip together. We were excited for a break from another frigid Boston winter, but we were more thrilled to go on an adventure in a city that has earned dozens of honors as “top U.S. city for food lovers.” It’s a city known as much for its parties as for its cuisine—The Big Easy; New Orleans.

Our long weekend was filled with food and fun. We listened to great jazz music on Frenchman Street, walked down the lively Bourbon Street, and watched the first Mardi Gras parade of 2013. Had a French 75 at the bar where it was created, explored voodoo shops and museums, and ate French Creole dishes at John Besh and Emeril Lagasse restaurants—as well as at tiny family run joints. We tried our first po’ boys, gumbo, couchon, king’s cake, and pralines. We did it all, but one of the most memorable parts of the trip was eating beignets covered in mountains of powdered sugar at the famous Café Du Monde.

Located on Decatur Street in heart the French Quarter, on the banks of the Mississippi river, Café Du Monde is the premier spot to get the classic French fried dough treat. Throughout our stay, whenever we passed their green and white awnings, Café Du Monde had a line that snaked around for at least half-a-block. We were lucky to catch an opening one sunny morning and enjoyed cafés au lait with a plate of hot rectangular beignets piled high with powdered sugar. It took every ounce of self-control for me not to blow the mound of powdered sugar across the table like snow. The texture of the beignet is a cross between an old-fashioned donut and fried dough. If you ever travel to New Orleans, I encourage you to add a trip to Café du Monde to your To-Do list.

A line of people waiting for beignets outside of Cafe Du Monde.

The beignets from Cafe Du Monde. They really love the powdered sugar! I held back a little on mine.

To pay homage to our trip, I made my first batch of beignets thismorning. This recipe is adapted from a cookbook recently added to our collection, Family Table, by Michael Romano and Karen Stabiner. I had to prepare the dough last night to give it ample time to set.

Prepare the beignet dough the day before you’d like to make them.

Roll out the dough, cut it into rectangles and add the twist, if you’d like!

Fry them up!

Sprinkle with powdered sugar. Enjoy!

beignets

Recipe Type: Dessert

Author: adapted from Family Table

Prep time: 15 hours

Cook time: 20 mins

Total time: 15 hours 20 mins

Serves: 12-15 beignets

Ingredients

1 1/2 teaspoons active dry yeast
2 3/4 cups all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 vanilla bean split, seeds scraped out and reserved OR 1/2 tablespoon vanilla bean paste or extract
4 tablespoons unsalted butter (1/2 stick), at room temperature
Peanut oil, for frying (I have been told Canola works as well but can’t vouch for any differences it may have)
1 cup confectioners’ sugar for finishing

Instructions

Sprinkle the yeast over 2 tablespoons warm water in a small bowl and let stand for 10 minutes, or until foamy.
In the bowl of a stand mixer fitted with a whisk attachment, sift together the flour, sugar, and salt.
Change the mixer’s attachment from whisk to dough hook and add in the eggs, yeast mixture, and vanilla. Mix on medium speed for 10 to 15 minutes. The dough will be sticky at first and then it will come together around the dough hook.
Reduce the speed to low, add the butter, and mix until it is incorporated, about 5 minutes.
Put the dough on a floured plate, cover with plastic wrap, and refrigerate at least 8 hours, preferably overnight.
Line a baking sheet with parchment paper. On a floured surface, roll out the dough to a ¼ inch thick rectangle. Cut the dough into 2×4 inch rectangles. Make a 1-inch vertical slit in the center of each piece and tuck one end of the rectangle through the opening to make a twist (I made some twists and some without).
Arrange the beignets on the baking sheet and let rest in the refrigerator for at least 10 minutes, up to 1 hour.
In a large deep saucepan, heat 2 inches of peanut oil over high heat until it reaches 350 degrees on an oil thermometer. Fry the beignets 2–3 at a time, to avoid crowding, for about 2 minutes on each side, until golden brown. Remove with a slotted spoon or wooden chop stocks and drain briefly on paper towels.
Shake confectioners sugar over the warm beignets and serve immediately.

apple galette or free form apple tart or lazy man’s apple pie

January 14, 2014 by Butter Loves Company

Apples are one of those ingredients that you can find anywhere at any time of year in the Northeast. I can even count on the grocery store* down the street from my apartment to have apples consistently, which is truly telling (the store has been less reliable for butter or even eggs in the past). Because of this, an apple galette, or free form apple tart, is never too far away from my dessert table.

The galette begins with a flaky yet sturdy pie crust and the edges of the crust are effortlessly flipped onto simply seasoned apples for a rustic dessert. While it bakes, the apple galette gives off the same luscious sugared sweet and buttery aroma as apple pie around the holidays, because it basically is a lazy man’s apple pie.

I’ll admit this recipe is a lot better in the late summer or early fall when you pick the apples fresh off the tree – maybe while holding a cider donut in the other hand. But it is January and the galette still satisfied my craving for baked apples. It would have been even more satisfying with a scoop of vanilla ice cream on the side, but unfortunately it was too cold for us to go out to grab some (polar vortex!). Greg did make a caramel sauce to drizzle on top of our slices out of the sugars and juices leftover from the spiced apples. I think we may be watching too much of Food Network’s Chopped!

* Using the term very loosely in this case

First, you’ll prepare the dough.

As you can see, I am a messy baker!

While the dough is chilling, prepare the apples.

When the dough is firm, roll it out on a floured surface. You can tell this will be flaky because you can see the butter!

Arrange the apples on the prepared dough.

Feel free to pile them on!

Fold the edges over and it is ready for the oven.

Ready to eat!

Needed to give the caramel sauce a shout out!

apple galette or free form apple tart or lazy man’s apple pie

Recipe Type: Dessert

Author: Butter Loves Company

Prep time: 1 hour 30 mins

Cook time: 1 hour

Total time: 2 hours 30 mins

Serves: 6-8

Ingredients

Dough:
1 ¼ cups flour
1 tablespoon sugar
½ teaspoon salt
½ cup (1 stick) unsalted butter, diced and re-refrigerated
½-¾ cup cold water
1 tablespoon unsalted butter, melted
Filling:
4-5 baking apples peeled and sliced ¼-1/2 inch thick (Cortland, Granny Smith, or Pink Lady are some options but feel free to pick whatever you prefer, or mix varieties)
1 tablespoon fresh lemon juice
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon cinnamon
1 tablespoon flour

Instructions

In a food processor, combine flour, sugar, and salt and pulse for 10 seconds to combine.
Drop in the diced, cold butter and pulse until the butter is the size of small marbles but larger than peas.
Begin adding ice water in 1/8th cup increments, pulsing between additions, until the dough comes together and the butter is pea sized but still visible. You may not need the full amount of iced water.
Transfer the dough to a work surface, gather it together and pat into a disk. Wrap the dough in plastic and refrigerate until chilled, one to two hours.
While the dough is chilling, peel and slice the apples.
In a large bowl, combine the apples with lemon juice, both sugars, cinnamon, and flour.
Once the dough is chilled, preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Transfer the dough to a floured surface and roll out into a circle about 12 inches in diameter and 1/8th inch thick. Shake off excess flour and transfer dough to the prepared baking sheet.
Arrange apples on the dough, leaving 2 inches of pastry around all sides. Fold edges of the dough onto the apples and crimp edges to create the crust.
Brush the entire crust with 1 tablespoon melted butter and sprinkle with sugar.
Bake until the crust is golden and the apples are tender, 55-60 minutes.
Remove from oven and let cool for at least 15 minutes before serving.

cinnamon pinwheel cookies

December 30, 2013 by Butter Loves Company

Each December, my mom and I embark on what I have coined a Christmas cookie marathon (instead of 26 miles, think 26 types of cookies). Our non-stop baking day results in a lengthy list of cookies, which includes some of our winter classics — snickerdoodles, whoopie pies, and molasses – along with a handful or two new experiments. When the stand mixer has reached its limit and our hands are aching from scooping dough, we assemble the cookies, bars, and toffees on platters for our neighbors, family, and friends to enjoy throughout the holidays. We include a cookie guide with each platter so a ginger hater doesn’t mistakenly reach for the rosemary ginger squares.

As a kid, one of the first cookies I was trusted with was the Cinnamon Pinwheel Cookie. It is a sugar cookie base swirled with cinnamon and brown sugar, a simple and elegant combination. While we make them at Christmas, these are fitting for any time of year and I am pretty sure they are breakfast appropriate. Try to be patient enough to chill the dough until it is very firm before you cut it. This will ensure you get circular cookies.

Cinnamon Pinwheel Cookies

Recipe Type: Cookies

Cuisine: Dessert

Prep time: 2 hours 35 mins

Cook time: 20 mins

Total time: 2 hours 55 mins

Serves: About 50

Ingredients

2 1/2 cups all-purpose flour, plus more for rolling
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tablespoons ground cinnamon (or more if you are extra fond of cinnamon)

Instructions

In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and 3/4 cup granulated sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff).
On a floured surface, separate the dough into two piles and roll each into 8 x 12 inch rectangles. Use a knife to even the edges so they are clean when you roll the dough in step 6.
In a small bowl, mix together the 1/2 cup granulate sugar, 1/2 cup light brown sugar and the cinnamon for the cinnamon sugar filling. Sprinkle generously on each rectangle of dough.
Starting from a short side, roll each rectangle into a log. Cover with plastic wrap and refrigerate until firm, 1-2 hours.
When the dough is firm, preheat the oven to 350° F and line two baking sheets with parchment paper. Slice the dough logs ¼ inch thick and bake on sheets until just beginning to brown, 15 to 18 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

« Previous Page