Monday, March 29, 2010
Congratulations cookiesandcups!!!! I have sent you an email and you should be contacted by CSN within a few days. Thanks to everyone that entered my giveaway. I will have a fabulous edible giveaway coming up soon!! So be on the lookout! It is sure to make you believe that Fairytales do come true:) Don't you hate it when people just give teasers like that and just leave you hanging. Have a great day!
Posted by Sinful Southern Sweets at 6:11 AM
Saturday, March 27, 2010
The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris. One of most interesting parts of the Daring Baker's challenges is that nearly all the elements are made in your own kitchen. The Orange Tian had several of elements. Here's what was involved:
-Pate Sablee-a french pastry dough
I have to admit when I saw that I would be making my own marmalade, for a moment (ok, several moments!), I considered forgoing the challenge, but I certainly was not going to let a little marmalade get me down.There's just something mysterious and haunting about jelly making. I suppose I just always think of the canning part. All that hot glass, risking explosion at any moment with hot jam and glass being catapulted onto my kitchen ceiling. Then I thought, "Hey, no one said we had to can the marmalade. We just have to make it!" Now, I'm so glad I didn't give up. The marmalade was actually quite easy. The entire dessert was actually very easy to make. It simply contained several elements. In the end, I'm so glad that I joined the Daring Bakers. This was an excellent challenge. I would certainly serve this at any gathering. It is perfectly fresh for springtime. . I hope you will try this wonderful creation. It is simply divine!! I look forward to sharing my Daring Baker's challenges with you each month. Enjoy!
Recipe courtesy of Martha Stewart
2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon salt
With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.
For this step you will need 8 oranges.
Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.
Stabilized whipped cream
via Tamsin Cakes
Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
orange marmalade (see recipe above) 1 tablespoon
In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.
Orange Caramel Sauce via Epicurious
2/3 cup sugar
1/4 cup water
1/2 cup fresh blood orange juice (I used regular orange juice)
1/2 teaspoon grated blood orange peel (or regular orange peel)
Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Sunny Orange Marmalade via Southern Living:
12 oranges (about 6 pounds)
4 cups water
9 cups sugar
Peel oranges, and cut rind into thin strips. Chop pulp, discarding seeds. Cut lemons into thin slices, discarding seeds.
Combine orange rind, chopped pulp, lemon slices, and 4 cups water in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Remove from heat; cover and chill 8 hours or overnight.
Combine fruit mixture and sugar in a Dutch oven; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 1/2 hours or until a candy thermometer registers 215°.
Pack hot marmalade into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling water bath 5 minutes.
Assembly of the Orange Tian
For making this recipe in one large dish such as a tart pan:
Bake the Pate Sablee in the tart pan. Let cool completely. Cover the cooled Pate Sablee with Orange Marmalade. Cover with stabilized whipped cream. Arrange the orange segments over the whipped cream. Freeze for atleast 20 minutes to help whipped cream set. Drizzle with caramel. Slice and enjoy!
Posted by Sinful Southern Sweets at 6:32 AM
Thursday, March 25, 2010
Oh, and wouldn't this make the perfect addition to your Easter buffet! And, it can easily be made a day or so in advance. Enjoy!
Miss Paula Deen via Food Network
•1/2 cup confectioners' sugar
•1 1/2 cups all-purpose flour
•1 1/2 sticks butter, softened and sliced
•1 (8-ounce) package Light cream cheese, softened
•1/2 cup granulated sugar (or 1/4 c. splenda & 1/4 c sugar)
•1 teaspoon vanilla extract or Princess Cake Emulsion
•Fresh strawberries, kiwi slices, blueberries, raspberries
•1 (6-ounce) can frozen limeade concentrate, thawed
•1 tablespoon cornstarch
•1 tablespoon fresh lime juice
•1/4 cup granulated sugar
•Whipped cream, for garnish
Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a large tart pan (preferably with a removable bottom), taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Arrange the fruit as desired.
For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.
If your still reading, you must be waiting for the best part......Its Giveaway Time again!!!
So.... you'd like to make a tart, but you don't have any kind of tart pan. Hmmm...Well, then today is your lucky day! The nice folks over at CSN Stores contacted me regarding hosting a giveaway for them. Well, you know I said Yes!
CSN offers tons of products from kids bedding to cookware. They are certainly a one stop shop for all your needs. So for the giveaway, I have chosen this:
Here's how you enter to win:
You must be a Sinful Southern Sweets follower to enter. So, follow me publicly via Google Friends. Then,
1)Go to the CSN Store. Browse around and then come back here leaving me a comment and telling me of another CSN item you love. This counts as one entry.
2) You can earn another chance to win by following me on Twitter. Leave a comment telling me you're now following or were already following.
3) Tweet about my giveaway. Leave me another comment saying you tweeted with a link to the tweet. You can do this once a day.
4) Blog about my giveaway. This will earn you 3 extra entries for this. Make sure to leave 3 separate comments.
*Make sure to leave your email address if it is not public in your profile so I will have a way to contact you.
And when you win that great tart pan, make sure to try Paula's springtime tart recipe!! Winner will be announced Monday, March 28th. Good luck!!
Posted by Sinful Southern Sweets at 4:34 PM
Thursday, March 18, 2010
So, first of all the name on these threw me completely. I had not a clue who or what Momofuku was or is. I knew what it sounded like. It sounded like something I would yell as I backed my car into something. If that's what you thought too, well, we were both wrong. Momofuku actually translates to "lucky peach." For those of us who do not get out much, Momofuku's Milk Bar is a hot and happening sweets eatery (with the occasional appearance of a savory edible) in New York run by pastry chef, Christina Tosi. I have no clue why the essence of the name boils down to "lucky peach milk bar." Perhaps, they just wanted to be different. They are known for their breakfast cereal- flavored soft serve ice creams, something called "crack pie" and a variety of eccentric cookies. This cookie is one of them. Compost cookies. Ahhh, doesn't that name just make your mouth water :) Ok, so maybe the name lacks a bit to be desired, but the taste does not. Plus, this is a multi-tasking cookie. You get to clean your pantry out and make cookies at the same time!
Shamefully, I will share the list of items I used in my own version:
Girl Scout Cookies-DoSiDo's and Dulce De Leche-crushed
Frito Corn Chips
Ruffles Potato Chips
Peanut Butter M&M's
Chocolate Covered Almonds
Valentine Candy (chocolate)
Baby Ruth candy bars
Snickers candy bars
Milky Way bars
Peanut Butter Captain Crunch
*Just crunch up the dry stuff and chop everything else.
One very odd element to this cookie (besides the gallon of snack foods poured into the mix) is the amount of time spent beating the butter. You begin the recipe by beating the butter mixture for 10 minutes. Yes, that's right, 10 minutes. The only other thing I've ever beaten for that long (or longer) is frosting. But, Christina Tosi, knew what she was doing when she developed this smorgasbord of ingredients. So don't skip that step. Also, don't forget to refrigerate the dough for at least an hour. Look, some things, can't be explained, but this is vital. You'll end up with puddles instead of cookies. Also, don't eat the dough raw. Oh come on, you know why...you'll get worms, or salmonella or whatever the latest scare is about raw egg. Plus, you may not be able to stop the dough consumption. Its absurdly good :) Now, go clean out your pantry and make these Compost Cookies!! Enjoy!
Momofuku's Milk Bar Compost Cookies
Recipe from Regis & Kelly
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!(mini chocolate chips, raisinettes, rollos & cocoa krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
(goldfish, ritz, & fritos)
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the conventional oven to 400F. (350F in a convection oven)
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction.
Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.
At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies stills seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.
Posted by Sinful Southern Sweets at 6:48 AM
Monday, March 15, 2010
A letter to my husband:
Dear Mr. Sweets (AKA Mr. Sinful Southern Sweets),
I am not overly compulsive. I have not spent every waking hour contemplating the cause of the dry cake that you have indicated that I made last week. Nor is it abnormal for wanting to try to redeem myself for the dry cake you have accused me of creating.
Thank you...Have a delightful day
Don't you hate it when you have the best of intentions, like doing something nice for someone, but in the end, the outcome doesn't really seem so nice after all? Last week, my husband reminded me that his business partner's (KA, but some call him SA) birthday was coming up on Thursday. So, I had it all planned. I even made my husband call KA's mother to find out his favorite cake. Yellow cake with chocolate icing. Easy, enough. Though strangely, this is also Mr. Sweets favorite cake as well. But nonetheless, I let that go. So that's what I was going to send. But, you know what kind of cake I ended up sending? Dry cake. Overbaked Cake. Uhhhgg!~ And after racking my brain, I realize it wasn't really the recipe's fault. It was total user error. But, isn't that usually the case. Unfortunately, I baked the cake on a convection setting without adjusting the time/temp. Well, if it were just a birthday it would be one thing, but it was the big 4-0 for KA! So in an effort to redeem my well intentions, I have made another cake for my husband to take to work.
This time I made an extra set of layers so I could make sure that I wasn't sending dry cake. Mr. Sweets indicated that the cake part on this one is so light it's as though its not even there. I'm hoping he's not saying that he feels like he's just eating slabs of icing with air floating in between:) Poor Mr. Sweets, he can't give constructive criticism without someone overjudging his comments. Perhaps, the constructive criticism would be better received if he just didn't say it out-loud :) Just kidding, Mr Sweets. Kind of...
This cake will be a favorite to those who adore the heavenly combination of peanut butter and chocolate. Peanut Butter frosting fills the 2 (incredibly soft and not dry) yellow butter cake layers. Peanut butter cups line the top of the peanut butter frosting. The exterior is coated with a light creamy chocolate frosting. Then, the whole thing is topped with a few extra peanut butter cups.
After working on this cake all morning, I tried to offer a bite to every person in my house. From each, I received the same response. "I'm not hungry." Princess Runwilder even exclaimed "No cake..no hungy." I just looked at them all and blinked in disbelief. Since when did you have to be hungry to eat cake?!?!?! Cake is an emotional food. You can be happy, sad, stable or unstable. But you don't have to be hungry. I fully enjoyed the cake myself. And, I wasn't hungry either.
Should you decide to make this cake, (and I highly recommend you do) it makes 4 round layers. If you want to share, you can make 2 (2-layer) cakes. Give one away and keep one so you can make sure you're not giving away a dry, petrified cake :) Or you can make 1 full cake and freeze the other layers for later. You will have plenty of peanut butter filling for 2 cakes, but you will need to make 2 separate batches of frosting (I wouldn't try to double the recipe, you may never get it to whip up). You will think the frosting will never turn into a spreadable consistency, but it will. I thought I would surely burn the motor up on my hand mixer before it came together, but the mixer is fine and the frosting is whipped.
You know, the more I think about this, I think Mr. Sweets is trying to pull a fast one on me. Do you think Mr. Sweets is figuring out that if he comes home and (gently) complains about my baking that I will just keep trying to redeem myself with more baked goods. Hmmm...was that first cake even dry after all?.....
Another letter to Mr. Sweets:
Dear Mr Sweets,
The first cake had better have been dry.. or your next cake will be laced with Ex-Lax.....
Have a nice day and as always Enjoy!
Yellow Butter Cake:
Recipe courtesy of Cake Central
1 Duncan Hines butter recipe cake mix
1 cup of sugar
4 large eggs
2 sticks of butter (softened)
1 cup buttermilk
1 cup self rising flour
3/4 cup buttermilk
Add first 5 ingredients beat at medium speed for 4 mins.
Then add next 2 ingredients beat at medium speed for additional 2 mins.
Pour evenly into 4 – 8″ prepared pans. Bake for 25 – 30 mins in preheated oven at 325 degrees.
Peanut Butter Filling:
Recipe via All Recipes
1/2 cup butter
1 cup creamy peanut butter
4 cups confectioners' sugar
1/3 cup cream
1.In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.
Recipe courtesy Southern Living
1 1/3 cups heavy cream
1 1/4 cups sugar
2 tablespoons corn syrup
4 ounces unsweetened chocolate
1 stick butter
1 teaspoon vanilla extract
In a medium saucepan, bring cream, sugar and corn syrup to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Remove mixture from heat and add chocolate and butter; stir until completely smooth. Stir in vanilla extract. Pour mixture into a medium bowl set in a larger bowl of ice water. Beat until shiny and thick.
Place one layer of cake crown side up on a serving plate. Top with peanut butter filling. Cover filling with chopped peanut butter cups (Reese's). Stack next cake layer (crown side down) on top of peanut butter cups. Frost top and sides with chocolate frosting. Garnish as desired with additional peanut butter cups. Wallow in self pity for approximately 15 minutes because you will be running, yet again, on the treadmill for several hours, yet again, to try to maintain damage control from the cake herein consumed. Oh, and consider thyself redeemed :)
Posted by Sinful Southern Sweets at 6:36 AM
Sunday, March 14, 2010
Berry Cream Cheese Muffins
2 1/4 c. self rising flour
4 tablespoons white sugar
1 large egg
1 cup milk
1/4 c vegetable oil
8 oz whipped berry cream cheese
Preheat oven to 425 degrees.
In a large bowl, cream together the cream cheese and sugar. Add the oil and egg. Alternate adding the flour and milk until just mixed. Do not overmix.
Grease or line 12 muffin cups. Divide batter among the muffin cups. Bake for 20-25 minutes.
Posted by Sinful Southern Sweets at 8:06 AM
Wednesday, March 10, 2010
All I can say about this particular recipe is...... thank God they are time consuming. If I could make these as quickly as desired, the doorframes to my house would no longer be wide enough to accomodate me. No, no, hang on. Don't let this scare you away. Despite the fact that they are a bit time consuming, you will forever be grateful that you have broadened your culinary horizons. Here's the catch. You must have a pizzelle iron. The pizzelle iron is vital to making the cookie part of the recipe. Don't worry, its worth it. And you can always make waffle cones with it in the summer:) Just in case you're still a bit worried, I've got a step by step tutorial on the cooking/filling part of this recipe. I assure you, stroopwafels will be your friend too! Enjoy!
For The Wafles:
4 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup white sugar
1 cup unsalted butter
2 large eggs
1 (.25 ounce) package active dry yeast
1/2 cup warm water
For The Filling:
1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
Preheat pizzelle iron.
To Make Wafels:
Dissolve the yeast in the warm water.
Cut one (1) cup of the butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes. Roll dough into about 24 small balls, place each ball into the preheated pizzelle iron and bake for about 30 seconds, one at a time. The unbaked dough will look something like this (Ok so it doesn't really have that neon glow unless you've got lighting issues, but you get the idea. Lets just call it angelic dough :)
To Make Filling:
In a saucepan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). It will look something like this:
Cut each wafel into two (2) thin wafels and spread with filling. Repeat this process until all the filling is used. Note: You will want to bake a wafel and assemble immediately after removing from the pizzelle iron. Hold the hot wafel in a towl to slice.
Posted by Sinful Southern Sweets at 5:45 PM
Posted by Sinful Southern Sweets at 5:40 AM