Anna's adapted Deluxe 8 Inch Pan Brownies

I was so excited to see Anna's post on Cookie Madness  here today!  I tried it as soon as I saw it.  Sometimes a recipe just hits me hard between the eyes!  Also, I had all the simple ingredients. I only made ONE, yes, ONE change!   I followed her recipe exactly except I used salted butter (omitted the extra salt), and added 2 more tablespoons of flour, and used decaffeinated coffee.   OK.  You caught me.  I made THREE changes!  The crust is crispy and from Anna's teaching, I believe that is from beating the eggs for 3 minutes...They came out a little fudgier for me, but that may be because I just might have under baked them a bit.  I added the extra flour and I believe that helped the chocolate chips stay dispersed through out the batter and not sink.
If you try them you won't be disappointed!
See Anna's post for the recipe!

The "flashy" photo

Yummy, shiny, chocolate chip deliciousness

Just a short post to steer you to some excellent CC cookies!  Darlene by way of Anna at Cookie Madness steered me to these cookies.   I made them twice.  The first time I added a 1/2 teaspoon almond extract.  Not so great.   The second time I made them with no changes (for a change).  Great.  I've eaten and baked a lot of cookies.  They are near or at the top of my list.   You can get the recipe here:  Lee's chocolate chip cookies See photos below of CCC and my neighbor's  rescued King Charles spaniel mix named Finnegan.  He is so cute I can't help but post him!!!

Finnegan

Easy Cuban-style guava pastelitos (pastelito de guayaba)

Have you ever tried Cuban pastries? A few years back I fell in love with the  Cuban guava pastelitos I purchased at a kosher bakery in Miami Beach called Rolling Pin Kosher bakery.  I liked them so much that I purchased 6 more of them and carried them on the plane back to Minnesota.  They were the perfect combination of tart and sweet with a flaky, rich, shiny pastry.  As you know, Miami is a long way from Minnesota-too far to travel for this treat (even though I have been known to put on some 120 miles to buy my favorite caramels!) so I searched the Internet and came up with a couple of recipes. I was happy to learn Pepperidge Farm Puff pastry could be used for the dough-I don't like to make dough from scratch. It doesn't turn out for me.  The recipes also called for guava paste and had instructions on how to make it from canned guava shells.  So for the last two years I've been lazily checking my local Super mercado to find guava shells in order to make guava paste.   I checked local grocery stores also, but I couldn't find guava shells.  I didn't think about using guava jelly and it may exist in Minnesota, but I don't know where. So here I was in Fort Myers last December and low and behold not only did they have the guava shells, but they also had pre-made guava paste!  So I said to my self who needs to make paste when Publix grocery store is loaded with it!  So, I lugged three 21 ounce containers of it home!

To me guava filling tastes a little bit like rhubarb, but not exactly.  Plus guava is a fruit and rhubarb is vegetable. The pre-made paste is thick and does not spread easily on toast unless you microwave it for 15 or 20 seconds.  Anyways, I took some tips from Three Guys from Miami- TGFM (if you look at their site, scroll down to the For The Less Dedicated section) and 5 Star Foodie and came up with a hybrid   First I tried them without cream cheese and in a strudel shape per TGFM.

I also sprinkled some sea salt on one of them right after brushing on a simple syrup.   I liked it that way.
Next I made another batch with cream cheese, but kept the same shape because it just seemed easier to do it that way rather than making individual pockets.   Next time I think I would do the individual pockets because they look better and then you don't have to make a mess trying to cut the pastry.

It was probably the way I prepared the cream cheese, but I could barely find it in the finished product.  It seemed to melt into the guava paste or the pastry and I wanted it to be layered.   Oh well!!  My taste testers liked the cream cheese pastries better for some reason.


Here is the recipe for just the guava filling with a few easy steps. 


Utensils you will need:
1 cookie sheet lined with parchment paper
1 small saucepan
1 potato masher 
1 microwaveable bowl


Ingredients for simple syrup:
1/2 cup white sugar
1/2 cup water
pinch of salt (about 1/16 of a teaspoon)


Ingredients for egg wash:
I large egg
2 oz water


Ingredients for guava filling:
1/3 cup guava paste
2 teaspoons lemon juice


Ingredients for optional cream cheese addition:
4 ounces cream cheese (Maybe you could use 6 ounces?)
1/2 tablespoon sugar
1/2 egg ( if you are going to use the cream cheese, beat the one egg listed above for the egg wash (you should have about a quarter cup of egg) and then divide it in half.  Mix half with the cream cheese and to what's left of the egg add a tablespoon of water and use that for the egg wash.    Beat all ingredients together until smooth.  See pictures on how to spread it on top of the guava paste.


Ingredients for dough:
1/2 package Pepperidge Farm puff pastry sheets, or make your own.


Optional:
Sea salt for sprinkling on top-If using cream cheese I'd leave it off.  


Directions: 
Set dough out to thaw per package instructions (set out on a plate for about 40 min at room temperature).


Make simple syrup first.   Combine sugar and water in a small pan.  Mix together over medium high heat until dissolved then stir until boiling.  Reduce heat to low, add pinch of salt, and simmer uncovered for 5 minutes.  Set aside to cool. 


Mix egg with water and set aside. 


Microwave 1/2 cup of guava paste for about 20 seconds. Mash guava paste with 2 teaspoons of lemon juice until it is mostly smooth.  


Once dough is almost ready to use, preheat oven to 350°.

Cut the pastry dough lengthwise in half and then cut the halves in half again so that you have four long strips of dough. Place two strips of dough on a baking sheet lined with parchment paper. Use a spoon to spread a stripe of guava filling down the center of each dough strip.

Moisten the edges of the dough strips with a little water. Cover each filling covered strip with the remaining two dough strips. Seal the edges on all sides of the dough by pressing and smoothing gently with your hands (some people use fork tines to make a design).

Brush the top with the egg wash (recipe above). Bake approximately 30 to 40 minutes (I baked mine 32 minutes) – pastry should be crisp on top and browning. Remove the pastry strips from the oven and brush with syrup (recipe above). If you are going to use sea salt, this is the time to sprinkle it sparingly on each pastry.  Return to oven and bake an additional five or six minutes.

Let cool for about 7-10 minutes and then cut the pastries into individual serving-sized squares. The simple syrup coating hardens and makes it difficult to get clean cuts if you wait until it is cool to cut it. 

Valentine’s Day history, Red Velvet cake, and a warning!

Does anyone know what Valentine’s day really is?  There are historical facts and legends and probably a blending of the two is what Valentine’s day is.   

I found out some info on  http://en.wikipedia.org/wiki/Valentine's_Day  a little confusing though!

The name St. Valentine was used by more than one Christian person.  They supposedly died as martyrs-so the original celebration was to honor them-no romance involved.  

How did it turn in to chocolates and flowers?  

Lupercalia was a very ancient, possibly pre-Roman^] pastoral festival, observed on February 13 through 15 to avert evil spirits and purify the city, releasing health and fertility.  Fertility and love are kinda sorta related…

I found out some sobering information about what happened to a Jewish population in Strasbourg on Valentine’s day in 1349:  http://www.jewishhistory.org.il/history.php?startyear=1340&endyear=1349   Scroll down to 1349, February 14.  

It seems no romantic love as we recognize it was associated with Valentine’s day until the author Geoffrey Chaucer wrote a poem about St. Valentine’s day in the 1300s-when courtly love was popular. Courtly love was a medieval European conception of nobly and chivalrously expressing love and admiration.  Generally, courtly love was secret and between members of the nobility.   Still not sure why chocolates and flowers became standard...but I'm NOT complaining!!!!

On to the cake! One of my niece’s favorite cupcakes is red velvet-perfect for V-day since red velvet reminds me of royalty's robes.   Until last year I had never made it.  I had a few boxes of white cake mix so I searched for an easy cake-mix recipe and found one on http://southernfood.about.com/od/yellowandwhitecakes/r/blbb610.htm about.com.   I did alter it a bit after reading many recipes from Cookie Madness and other sites. I baked 12 cupcakes (I only have one 12 cupcake pan) and one layer of a 9” layer cake in a 9” pan.  If anyone knows of a good red food coloring replacement, please, please, please let me know!  I was going to order beet powder, but chickened out.

This recipe yields a deep-red, moist cake.  Not too dense.  I love the color..it is perfect in my not so humble opinion!!!   I may try experimenting with beet coloring per Ashleen at The Big Bake Theory.  However, this cake is so tasty with the cheesecake pudding that I may just leave out the red food coloring and call it brown velvet cake!  Or maybe milk chocolate velvet cake.  

    Ingredients:

•           1 box white cake mix (2-layer size)  (I used an 18 oz Duncan Hines white mix)
•         1 box (4-serving size) instant cheesecake or vanilla pudding mix (I use cheesecake to add more flavor-red velvet can be bland)
•         2.5  tablespoons unsweetened cocoa powder
•         1 tablespoon white vinegar
•         1 cup milk
•         4 large eggs
•         1/2 cup vegetable oil
•         1 ounce red food coloring (one bottle)

     Cream Cheese Frosting:

• ·        4 ounces salted butter (1 stick), softened
• ·        8 ounces cream cheese, softened
• ·        ½  teaspoon pure almond extract, or 2 teaspoons vanilla or 1 teaspoon orange extract (extracts have different strengths), or 2 teaspoons fresh lemon juice
• ·        1.5 -2 cups  confectioner’s sugar (I used about 1 and ¾ cups-I like a good cream cheese flavor)
• ·        Optional  Red sprinkles and or 1 cup  toasted chopped pecans

Directions and warning:

Make sure you wear “baking” clothing and a smock.  The red coloring is dangerous!

Preheat oven to 350 (or 325 if using dark pans).  Line cupcake pans or spray with Pam for baking.

Mix the 1 tablespoon vinegar into the milk and set aside.  Then pour the cake mix into a large mixing bowl.  To it add the box of pudding, 2 T cocoa powder, and then mix thoroughly.   Break eggs into a separate bowl and look for shells…I always do this because I almost always have shell pieces!  Add eggs, oil, milk, and food coloring to the dry ingredients.   Beat 30 seconds on LOW to incorporate everything.  Then beat 3 to 4 minutes on medium *(make sure to use a spatula a few times in between to scrape the bottom of the bowl)  until smooth 

Bake 24 cupcakes for about 18 minutes or bake (2) 9 inch cake pans for about 22 minutes. 

Frosting:

Beat softened butter and cream cheese together until smooth.  Slowly incorporate powdered sugar and then almond extract.   Beat until smooth.  

Bars, Bars, Bars!

Ok, not the meet people, drink, get tipsy, and dance type,  but the bake, eat, and get tipsy from the sugar high type.  I have a daunting task for which I signed up-no arm twisting or begging was involved.   I need to make 10 dozen NUTLESS bars for a party for my niece Mattie.  Who better to help me decide than Anna at Cookie Madness.   The bars applying for the job need the following qualifications:  They need to cut easily, hold their shape, keep for a few days, and travel well.  I know.  Lofty expectations.  Well, as usual, Cookie Madness did not disappoint!   First of all, I decided to "hire" 4 bars.  The first bars I made were  Iced Lemon Bars.  As usual, I used salted butter and did not add any extra salt.  I also used regular sugar and not powdered sugar. Okay, I also added the zest of one lemon to the batter.  I didn't make any other changes. Okay, I did use a different glaze found here Cookie Madness lemon icing, but that's it!!!   They were still delicious on the third day.  You ask "if they were so good, then why did they last three days?" Well, I wanted to save a few to see how long they would last because I can't (don't want to) make 10 dozen bars in one day.

Iced Lemon Shortbread Bars

10 dozen bars. Whew!   I thought: how can I make this process easier for me? I have an idea!  Let's see if I can make jam bars with the same shortbread dough I used for the lemon bars.  Guess what? You can and I did. I thought they turned out great plus my reviewers texted me saying they liked the jam bars better than the brownies they love.  I followed Anna's recipe with my changes above including the zest.  I substituted about 2 cups of plum jam (which I first put into a bowl and hand mixed until it was smooth) for the lemon mixture.  I spread it evenly over the pre- baked crust while the crust was warm, added the streusel topping, and baked them for another 20 to 25 minutes. After completely cool, they cut like a dream!
Here is a picture of my dreamy jam bars.  You can use any flavor jam.  The plum jam reminds me of a garnet jewel.

Dreamy Plum Jam Shortbread Bars

Well, my third choice needed to have some chocolate in it because my niece would be disappointed without it.  I chose an EASY Toffee Bar recipe from Allrecipes.  The only changes I made were:  Used a 9 x 13 pan, lined it with nonstick foil, substituted 1/2 teaspoon almond extract for the vanilla (for the party I won't use almond extract because that qualifies as a nut), and used about 5 ounces of semisweet chips and 5 ounces of butterscotch chips to melt on top of the hot crust.    They were a hit with my reviewers, but they would prefer to have less butterscotch and more chocolate on the top so I would go 70% semi sweet and 30% butterscotch next time.

Easy Chocolate Butterscotch Toffee Bars

My fourth bar ended up being boxed brownies (cringe).  However, to a 9 x 13 pan I added about 4 inches of mashed banana, an extra tablespoon of Hershey's cocoa, 1 cup semi sweet chocolate chips, and about a 1/16 of a teaspoon salt, or a big pinch.  Most of that odd box mix flavor disappeared.  No pictures of this brownie, but here are a few pictures from my trip to Florida.

Roseate Spoonbills splashing around Sanibel Island

More spoonbills..I am infatuated with them!

Great Blue Heron in front of my condo. 

Me "roof" hopping in FM. 

Enjoy "bar" hopping!

Tiramisu, kugel recipe, and hello from Fort Myers!

I've been away from the kitchen for a while, but please don't leave me!  I will be back!  First, I want to say thank you for reading my posts even though I've been away.  I also want to post the Kugel recipe (Jewish creamy noodle pudding) I never posted..Sorry about that Cotton Floozy!!!
Also, I've taken a picture of a Tiramisu cake I found at Fleamasters Flea Market in Fort Myers.  They were not forthcoming with the recipe. I need to study the cake and try to make it at home...I bought the whole cake because they were all out of slices.   BAD IDEA because it is the best tiramisu I have tasted.  I've been eating it for breakfast AND dessert.  Since it has coffee and cream in it, it is breakfast food, right?

Tiramisu layer cake

The top layer is an espresso cream of some sort, then there is a layer of yellow cake, then a layer of mascarpone whipped up with something, then a layer of the espresso cream, then a layer of cake.  It looks like the bottom cake layer is soaked with Kahlua or espresso or something...not sure.  If you have any ideas, let me know.

Next, I went to a Fort Myers River District restaurant called  The French Connection.  I had the most delcious hot fudge crepe ever!  It had a huge scoop of vanilla ice cream inside.

Hot fudge crepe

On to the kugel recipe which can be easily altered for diabetics.  I took a recipe from allrecipes.com  and altered it. It is Jewish comfort food, but you don't need to be Jewish to love it!!!   This is not a low calorie health food dish. 

I'd rather have a small piece of something fabulous than a large piece of blah! 
That being said, you can easily use lower fat ingredients and use sugar alternatives.

Noodle Kugel (pudding)

Recipe:

Noodle mixture:

1 (8 ounce) package medium or fine egg noodles (medium or fine is the noodle size)

8 tablespoons SALTED butter, sliced

6 large eggs

1/2 cup white sugar (or use 1/4 cup splenda and 1/4 cup agave syrup)

1 (8 ounce) package cream cheese, softened

4 tablespoons sour cream

1 (16 ounce) container of cottage cheese, creamed (in a food processor or blender)

3/4 cup golden or regular raisins

 Orange liquor and apple juice or just apple juice for soaking raisins (or any sweet unsweetened fruit juice)

Topping ingredients:

8 tablespoons SALTED butter (1 stick), melted

1/2 cup packed golden brown sugar

1.5 cups crushed cornflakes or 1.5 cups rice crispies, not crushed

Optional:

1.5 teaspoons cinnamon

1/8 cup white sugar.

Directions:

First, take the enough apple juice and orange liquor to cover the raisins and put it in a microwaveable bowl.  Heat on high for about 2 minutes or just until hot, but not boiling.  Add raisins and leave on counter soaking for about 15 minutes.   I usually use just apple juice unless I have orange liquor handy.  Then I go half and half.

While raisins soak,

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 8 tablespoons sliced butter.
3. In a medium bowl beat sugar and cream cheese until smooth, then beat in eggs; stir into noodles and add sour cream, creamed cottage cheese, and salt.  Drain raisins and stir them in.  Transfer mixture to prepared dish.
4. In a small bowl combine melted butter, 1/2 cup packed brown sugar, and corn flakes.  Sprinkle over noodle mixture.  Combine cinnamon and 1/8 cup of white sugar and sprinkle on top of corn flakes.
5. Bake in preheated oven for 1 hour.    Tastes good warm or cold.  Store in refrigerator.

Pumpkin Mousse Double-Layer No Bake Pie!

But first, if you like photography and voting, please visit this site and vote for my pictures if you find any you like.  This picture in particular Maple leaf veins is only 3 votes away from 100 and will win a special "award" when it hits 100!
To vote you need to register (simple on the site above) and click DIG IT or NIX IT. 

Ok, on to the pie!!!
My favorite non-traditional pumpkin pie is silky and creamy with a nutty, buttery graham cracker crust..if you have not tried it, you should!  People are usually impressed with the flavors and especially the crust...

The recipe is adapted from an old Cool Whip recipe and Honey Maid Graham cracker crumbs.   I apologize for the less than spectacular pictures....I was in a hurry!!!

Here is the recipe!

Crust:

1 1/4 cups finely-crushed graham crackers

1/4 cup granulated sugar

1/4 cup finely chopped toasted pecans

5 Tablespoons melted butter

Or you can use a store-bought graham cracker crust if you don't want to turn your oven on!

Bottom layer:

4 oz cream cheese, softened (I use whole fat, but lower fat would probably be ok)

1 Tablespoon 1/2 and 1/2

1 Tablespoon granulated sugar

1 1/2 cups Cool Whip  or sweetened whipped heavy cream

Pumpkin mousse layer

3/4 cup half and half (you can use milk or heavy cream also)

2 (3.4 ounce) packages of vanilla flavored instant pudding.

2 teaspoons pumpkin pie spice*

1  Libby's canned pumpkin 15 ounces (I find other brands too watery)

Directions

In a medium-size bowl mix together the graham cracker crumbs, sugar, nuts, and then stir in the melted butter to combine. Press mixture into a 9 inch pie plate and bake in a 350° preheated oven for about 8-10 minutes.   Remove crust from oven and cool to room temperature.  

While crust is cooling soften the cream cheese in the microwave in a microwave safe bowl on 50% power for about 30 seconds .  In a medium-size bowl mix the cream cheese, 1 tablespoon half-and-half, and 1 tablespoon sugar with a wire whisk until well combined. Carefully fold in the 1 1/2 cups of Cool Whip.  Spread this layer on top of the pie crust and refrigerate while preparing the pumpkin topping.

In a large bowl mix the dry pudding mix and pumpkin pie spice to combine.  Then add the 3/4 cups half and half  and mix thoroughly and quickly-the pudding will start to set up so you want to add your pumpkin quickly.  Then whisk in the pumpkin and make sure there are no pudding lumps.. whisk until smooth-it will be thick.

Remove the cooling pie from the refrigerator and top with pumpkin mousse mixture.  Refrigerate for approximately 4 hours or until set.   Enjoy!!

*  you can substitute the following spices for pumpkin pie spice to make approximately 2 teaspoons:

1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves.