Spiced Apple Muffins with Vanilla Bean Brown Sugar Apple Topping

24 Oct 2011 17 Comments

by georgiecakes in #baketogether, Bake, Dessert, Gourmet, Sweet Tags: , , ,

I feel fortunate to have met the lovely Abby Dodge at a recent foodie event and equally grateful to have joined in on  #baketogether, a community where all foodies (bakers, bloggers and chefs alike) get together and share their spin on a particular recipe.  This months assignment “R’ock-tober #baketogether ~ Classic Spiced Sour Cream Coffee Cake YOUR way”.

Spiced Apple Muffins Vanilla Brown Sugar Topping

Since I just joined #baketogether this past weekend and with much of the month behind us, my imagination went to work.  I’m making apple muffins with a brown sugar apple topping, similar to a Greek recipe called Revani that my mother made when I was a child.

The reason I’m grateful I’ve joined #baketogether is because I get to learn incredible new recipes from some pretty incredible bakers,  and make some new friends.

Apple Spice Muffins

Preheat oven 350 degrees

Spiced Apple Muffins:

2 cups all purpose flour

1 cup apples, chopped into 1 inch cubes

1 1/4 teaspoons baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon table salt

1 stick of unsalted butter, softened (8 tablespoons)

1 1/4 cups light brown sugar, packed firmly

1 teaspoon pure vanilla extract

2 large eggs, room temperature

1 cup Greek yogurt

Vanilla Bean Brown Sugar Apple Topping:

3 apples, sliced into wedges

1/2 cup water

1 tablespoon vanilla bean paste

1/2 cup light brown sugar

2 tablespoons butter

Muffin Pan

Muffins:

In a bowl, combine the flour, baking soda, cinnamon, nutmeg and salt, mixing all ingredients until incorporated, set aside.

In a bowl, add butter, sugar and vanilla mix on medium speed for 3 minutes. Add eggs, one at a time, beating well after each addition. Incorporate half of the flour mixture mixing at a low speed just until blended. Add the Greek yogurt mixing well until blended. Add the remaining flour and fold into mixture with a spatula until all ingredients are incorporated.  Add sliced apples and mix well.

Grease muffin pan with butter or shorting, sprinkle lightly with flour to prevent sticking or you can use baking cup liners. Fill 3/4 from the top.

Bake until a golden brown. Cook for 20 to 25 minutes. Let muffins cool in the pan on a wire rack.

Topping:

While the muffins are baking, begin preparing the vanilla bean brown sugar apple topping.  Setting your stove top to medium high heat, place water, brown sugar, butter and vanilla bean paste in a saucepan, heating until sugar has melted and the mixture begins to boil. Reduce heat, add the sliced apple wedges and simmer, stirring for 15 minutes minutes, until apples are caramelized, set aside until ready to use.

Once the muffins have cooled, using a pairing knife, gently loosen each muffin from the pan and place on serving dish.  Generously spoon vanilla bean brown sugar sauce atop of muffins, allowing to soak into top layer, place apple slices atop by arrange in layers.

I thought these muffins would be great for breakfast, an afternoon snack or dessert.  And then I thought,  I have been baking way to much, so I’m sending these to work with the lovely Jeff.

#baketogether

Apple Dulce de Leche Pie

21 Oct 2011 4 Comments

by georgiecakes in Bake, Gourmet, Pie Tags: , , , , ,

Growing up I was really never a pie kind of girl. I’m more of a cake girl, especially when it’s slathered in an obnoxious amount of frosting. I could eat cake everyday, if my figure allowed it.

Apple Dulce de Leche Pie

Apple Dulce de Leche Pie

But, there’s something about making your own pie. The first pie I ever made was a blueberry and strawberry pie two years ago, and I’ve been hooked ever since.

Here’s the recipe for the pie I made for Pie Party Live – Apple Dulce de Leche.  The recipe is adapted from Recipe Girl.  A delicious combination of flavors, like a sweet apple infused, creamy caramelly symphony.  Pure Goodness!

Here’s what you’ll need…

Pie Filling: Apple Dulce de Leche

8 cups of apples, sliced into thin wedges (I used Cortland & Jonagold apples)

1/2 cup dulce de leche

1/3 cup granulated sugar

1/2 cup brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

2 Tablespoons apple cider

1/3 cup cornstarch

2 tablespoons of butter

Pie Crust: Sylvia’s Perfect Pie Crust

1-1/2 cup Crisco vegetable shortening

3 cups all-purpose Flour

1 whole egg

5 tablespoons cold water

1 tablespoon White Vinegar

1 teaspoon coarse salt

2 tablespoons of heavy cream

1 tablespoon raw sugar

Preheat oven to 400 degrees

For the filling:

Peel, core and slice apples into into thin wedges.  In a bowl, mix together the brown sugar, granulated sugar, nutmeg, cinnamon, cornstarch and salt, set aside until ready to use.

In a large bowl, combine apples, Dulce de Leche, apple cider and vanilla extract. Gently mix together, set aside until ready to use.

For the Pie Crust:

In a large bowl, combine the flour and crisco, mix with a pastry cutter until it resembles a coarse meal. Beat the egg and pour into flour and shortening mixture. Add the cold water, vinegar and salt, stirring gently together until all ingredients are mixed well.

Mix - Roll - Mix

Take the dough and make three separate balls, place each ball into a Ziploc bag or plastic wrap, flatten each ball to 1/2 inch thickness. Seal your bags and place in the freezer for 20 minutes.  You can freeze the dough for use at a later date. Allow to thaw 15 – 20 minutes.

Sylvia's Perfect Pie Crust

Roll out the crust, both the top and bottom. Take two pieces of parchment paper or wax paper, place one sheet on your working surface, flour the surface of the parchment paper, place dough in the center, cover with the other piece of parchment paper.  Beginning at the center start rolling to the outer edges, rotating the dough as you go around, continue rolling until the pie crust covers the entire pie dish, you’ll want about 1/2 inch beyond the pie dish edges.  Remove parchment paper from top, flip dough and center into the pie dish, remove the other piece of parchment paper, press the dough against the corners of the bottom of the dish and crimp the edges.

Parchment paper for rolling out your pie dough

Add apple Dulce de Leche filling and spread out evenly, slice butter and layer atop of filling.  Place the dough on top pie, crimp the edges together to seal.  I reserved some dough to decorate my pie, making gingerbread men for the pie top.  Brush the crust with heavy cream and sprinkle with raw sugar.

Apple Pie Filling

Bake at 400 for 30 minutes.  Adjust temperature to 375 for the remaining 30 minutes.  If your pie is browning, snugly cover with aluminum foil so the top and edges don’t burn.  Remove from oven, let cool on a wire rack for two hours, it’s important to allow the filling to set.

Apple Dulce de Leche Pie

My favorite part is preparing the pie dough.  Mostly because I’m shocked that I can.  There’s also something meditative about rolling out the dough. Since I’m still new at pies I’ve been exploring different kinds of crust, so for the crust on this pie I tried Sylvia’s perfect pie crust from Tasty Kitchen.  I really like this recipe, it has a good taste and it’s pretty simple to make.  It was the perfect pie crust.  Keep a lookout for my Apple Cupcakes shown above – I’ll post very soon.

A huge Thank you to Ree at Pioneer Woman/Tasty Kitchen & the perfect Sylvia and to Lori at Recipe Girl for the wonderful recipes they shared, they taught me to be a better baker and made my experience at pie party a success.

Mocha Whoopie Cupcakes with Whipped Cream – Frosting for the Cause

08 Oct 2011 6 Comments

by georgiecakes in Bake, Cupcake, Lisa the Rock Star, Serendipitous Adventures

Today I have the honor of writing a guest post on Frosting for the Cause and to share with all of you about one of the most important women in my life, my beautiful sister Lisa.  It’s not the first time I’m writing’s about Lisa and paying tribute to how incredible I thought she was and it certainly will not be the last.

Lisa

One of my earliest and fondest memories is of my third birthday when I got an easy bake oven.  Despite the several years in our age difference, Lisa would pretend and make pies with me.  I remember my first day of kindergarten when Lisa walked hand and hand with me to class, introducing me to my teacher.  I went to my very first movie with Lisa, riding the bus through the south side of  Chicago.   Going to my first rock concert to see Kiss the band.  Shopping for dresses for my first school dance.  And my first driving lesson, I think she was frightened.  I had many firsts with Lisa by my side, you can see why she’s somewhat of an iconic image for me and always will be.

I’m super lucky I had her in my life, she taught me so much.  Lisa was talented in so many ways… a writer, a peacemaker, an attorney, an artist, a musician, a chef and a baker.   Picking a recipe to share with you today was not easy, we shared a love for all desserts.  I had the help of her lovely daughter Elizabeth in narrowing down the selection.  We knew one thing, Lisa was a chocolate lover – so we settled on these mocha whoopie cupcakes with a whipped cream topping in honor of her memory.  I think she would have loved them.

Mocha Whoopie Cupcakes with Whipped Cream Topping

I would also like to take a moment to reflect on some other wonderful people in my life who have been affected by cancer too, Christosimos Michelson, Peter & Petros Angelakos & Lisa Cocchia -  you will always hold the sweetest memories in my heart.

Mocha Whoopie Cupcakes with Whipped Cream

Mocha Whoopie Cupcakes: (makes 12 cupcakes)

2 tablespoons of instant espresso powder

6 tablespoons of butter

3/8 cup superfine sugar

1 tablespoon honey

1 cup water

1 5/8 cups all-purpose flour

2 tablespoons unsweetened cocoa

1 teaspoon baking soda

3 tablespoons milk

1 large egg (lightly beaten)

Whipped Cream Topping: (makes 2 cups)

1 cup heavy cream

1 teaspoon vanilla

1 tablespoon granulated sugar

Recipe adapted from “Delicious Cupcakes” cookbook given to me by my sister Lisa’s daughter, Elizabeth.

Preheat oven to 350 degrees.  Line cupcake pan with baking cup liners.

Mocha Whoopie Cupcake

Combine espresso coffee powder, butter, sugar, honey, and water in a sauce pan on medium heat, stirring, until sugar has dissolved.  Bring to a boil, then reduce heat and let simmer for 5 minutes.  Pour into heatproof bowl and let cool until ready to use.

Once the mixture has cooled, sift in the  flour and cocoa.  Dissolve the baking soda in the milk, then add to mixture with egg and beat together until smooth.  Spoon the batter into cupcake cups.

Bake the cupcakes in preheated oven for 20 minutes, or until well risen and firm to touch.  Transfer to wire rack and let cool.

Whipped Cream Topping

While cupcakes cool, prepare the whipped cream topping.  In a mixing bowl combine the heavy whipping cream, vanilla and sugar, mix well. Cover and chill the bowl and wire whisk in the refrigerator for at least 1 hour. Once chilled, beat the mixture until stiff peaks form.

Fill a pastry bag with whipped cream topping and pipe onto cupcakes in large swirls. Sift with unsweetened cocoa dusting lightly.  Eat immediately!

Whoopie Cupcakes with Whipped Cream

These came out light and fluffy, a recipe my sister would have made on a regular basis for her family.  I can’t share these with my sister’s family as we live in different states.  Part of the commitment for writing at Frosting for the Cause is donating your baked goods to a hospice or cancer center.  I’m donating these scrumptious cupcakes to the VA nursing home down the street, where some pretty incredible heroes get to spend the evening of their lives.

I’m grateful I had the opportunity to get involved with this cause – it was fun!  If you’re interested please check out how you can help too at Join Us @ Frosting for the Cause.

Eggplant Feta Béchamel Triangles – “Mελιτζάνoπίτα”

30 Sep 2011 12 Comments

by georgiecakes in Appetizers, Bake, Gourmet, Greek Dishes, Holiday, Phyllo Dough Tags: , , , ,

I love eggplant so much that I could eat them everyday!  I eat them for breakfast folded into omelets.  I eat them for lunch wedged within a panini.  I eat them for dinner roasted with glorious olive oil.  I love eggplant so much, that I’m constantly looking for new ways to prepare them.

Eggplant Feta Béchamel Triangles - "Mελιτζάνoπίτα"

Growing up my  mother made a wonderful Greek dish called Moussaka, it’s when I first fell in love with eggplants.  The only problem was a select few liked Moussaka in our household, the girls – my mother, my sister and I.   We were out numbered – 4 boys to 3 girls.  Boys are silly!  So my mother would make it on special occasions, like our Name day and Birthdays.

Mελιτζάνoπίτα

Today I get to make whatever I want, when I want, the way I want!   That’s the beauty in growing up and having your own kitchen.  I’ve been thinking…  “how can I make my beloved Moussaka recipe for one?”  That’s when the idea of Eggplant Feta Béchamel Triangles emerged.  Happiness!  Now I could eat them whenever, every week or everyday; and now you can too!

Here’s what you’ll need…   Oven Temp: 425 degrees, Bake time: 20 minutes.  This recipe makes about 30 triangle pieces.

1 – 16 oz package phyllo dough

2 – sticks (1 cup) butter salted

2 – large eggplants

dash of pepper

8 table spoons (1/2 cup) olive oil

1 – 8 oz package of Feta cheese basil & tomato (use what you like)

2 1/2 tablespoons flour (all purpose)

2 tablespoons butter salted

2 cups milk

1 teaspoon salt

dash of nutmeg

Preheat oven to 425 degrees.

In a bowl combine room temperature water and 1/4 teaspoon of salt, set aside.  Wash eggplants with water and pat dry.  Using a peeler, peel the skins from eggplants.  Slice eggplants into 1 inch thick, then chop into 1/2 inch cubes.  Place eggplant into salted water bath and let stand for 15 minutes. Remove from water and squeeze the eggplant in your hands or in a strainer removing any excess water.  This removes any bitterness from the eggplant.

Eggplant

On a baking sheet spread eggplant throughout, drizzle with 6 tablespoons of olive oil, add a dash of salt and pepper to taste, then place in oven to roast for 20 minutes. Remove from oven and let cool.

To make your béchamel sauce, in a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 5 minutes.

Béchamel Sauce

In a separate pan heat the milk to almost a boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, let cool and set aside until ready to use.

Rinse feta cheese in cold water to remove any brine.  In a small bowl crumble tomato and basil feta cheese. To crumble your feta use the tines of a fork and crumble into small pieces. Coat feta with 2 tablespoons of olive oil, mixing well.

Basil & Tomato Feta

Combine ingredients after they have “cooled”, mixing eggplant, feta and béchamel in a bowl, set aside until ready to use.

In a microwave melt two stick of butter, let cool.

Phyllo "Fillo" Dough

Unroll phyllo dough out on a dry work surface atop of waxed paper.  Be sure to completely cover the phyllo dough with a damp towel to keep from drying out and becoming brittle. Using a knife, cut the phyllo lengthwise into 3 strips, and recover phyllo dough with the damp towel. Using a pastry brush, coat the strips of phyllo with melted butter. Place a small spoonful of eggplant filling at the bottom of the pastry dough, about 1 inch from corner. Fold the end over the filling to form a triangle, continue folding to the other end. Fill the remaining strips of dough, place the filled triangles on a the baking sheet keeping them covered with a towel until ready to bake.

Preparing Phyllo Dough

Brush the triangles lightly with butter, then bake for 25 minutes, or until golden and crispy. Serve immediately, they taste the best hot.  (You can freeze eggplant triangles for up to a month. Be sure to use a layer of waxed paper between each layer to keep them from sticking).

These make a great appetizer, a unique side dish or you can eat them as a meal like I do.  I  guarantee however you serve them, they will melt in your mouth. Try not to eat them all in one sitting.

Zucchini & Squash Lasagna

28 Jun 2011 6 Comments

by georgiecakes in Bake, Farmers Market, Gourmet, Healthy, Markets, Soulever Tags: , , , ,

Our farmers market is overflowing with a bountiful selection of summertime vegetables.   I was drawn to the beautiful luscious green zucchini and bright sunny yellow squash, all the while anticipating making a vegetable lasagna. I’ve been wanting to make this special recipe I had seen earlier in the week.  I certainly didn’t need any additional coaxing, I purchased four baskets in all, two each of these wonderful flavors.

Zucchini & Squash Farmers Market

Another reason I am excited about this recipe is because I made it for our friend Lori over at Creating A Fair Haven.   You see, recently Lori broke her foot while working to renovate their family business.  Knowing that her days are already filled with homeschooling four lovely children, the ongoing responsibility of running the household and the Mr. away on a business trip, this had me wanting to pitch in some way and make a wonderful meal for the family.

I adapted this recipe from Not Eating Out New York, it’s an incredibly simple – quick and tasty recipe, you’ll see!  I’ve made some changes to the original recipe to include spinach, additional cheese and a basil pesto.

Squash & Zucchini Basket

Here’s what you need… 1: 9 x 12 pan or 2: 8 x 8 pans, a saute pan, prep time 30 minutes, cook time 30 minutes Serves 12

6 medium zucchini

6 medium yellow squash

4 cups fresh spinach

2 garlic clove (minced)

16 oz ricotta cheese

2 eggs

1 cup grated Parmigiano-Reggiano

1 cup basil pesto (any store-bought or homemade)

7 tablespoons extra-virgin olive oil

sea salt and black pepper to taste

Preheat oven to 375 degrees F.

Clean spinach, remove long stems and pat dry.  In a saucepan on medium heat add 2 tablespoon of olive oil and 1 teaspoon of minced garlic allow to heat for 1 minute, add spinach and sauté until spinach has wilted.  Remove from heat and set aside, allow the spinach to cool room temperature.

Clean zucchini and squash by removing the ends, cut lengthwise in 1/8 inch slices, place in a dish and drizzle with 4 tablespoons olive oil on both sides, add sea salt and pepper to taste.

Zucchini and Squash Sliced

Gently mix together ricotta and the two eggs, mixing well.  Adding to the ricotta mixture a 1/2 cup of Parmigiano-Reggiano, remaining minced garlic and a dash of sea salt and pepper.

Ricotta - Parmigiano-Reggiano Mixture

Grease your pan with the remaining tablespoons of olive oil.  Begin layering your zucchini vertically along the bottom of your pan.

Zucchini Layer

Followed by a thin layer of spinach about 1/3 cup.  Add 1/3 cup of pesto spreading evenly throughout and mixing lightly with the spinach.

Spinach Layer

Take a 1/2 cup of the ricotta mixture and  spread atop.  Add a layer of yellow squash horizontally.  Repeat the layers finishing the top layer with yellow squash.  Sprinkle the top with remaining spinach and Parmigiano-Reggiano.

Squash Layer

Bake uncovered for 25 to 30 minutes or until golden brown.  Let cool for 20 minutes, slice and serve.

Zucchini and Squash Lasagna

I would like to say I made this dish without incurring any drama of my own, however this was not the case.  My intentions were to deliver this straight from the oven to Lori’s front door.  Surprise the family with a warm inviting dinner that evening.  This is not what happened!

As Jeff and I prepared the lasagna for the trip, each one of us holding a dish, Jeff took a misstep on the stairs. These stairs!

Stairs

I didn’t hear a thing…  though I felt something… something warm… I felt it slide down the inside of my shirt, inside the cuff of my pants, inside my sneakers, well you get the picture.  Jeff slipped down the stairs and I broke his fall.

It was a little chaotic for a few moments, making sure Jeff wasn’t hurt, thank goodness he wasn’t.  Meanwhile I was soaked in warm Lasagna inside every-bit of clothing I had on.  All the while, I was holding that last tray of lasagna way above my head, as a tightrope walker would maintaining my center of balance, as I marinated in our new set of circumstances.  All of a sudden it reminded me of what brought us here in the first place.  Lori’s broken foot!

After Jeff reassured me he was alright and witnessing a brief argument between Jeff and his black crocs, I believe I saw one flying across our parking lot.  This all seemed like a scene from a  comedy! I began to giggle once I realized Jeff was OK and how funny I looked bathed in Lasagna.  We cleaned ourselves up and called it a night.

The next day we delivered the lasagna to Lori’s without any other episodes.   Can I promise when you make this Lasagna it will be without any unfortunate circumstances?  I can’t, but I can promise you this… you’ll like it!

Apple Phyllo Crisps

24 May 2011 5 Comments

by georgiecakes in Bake, Dessert, Gourmet, Greek Dishes, Phyllo Dough, Sweet Tags: , , , ,

Apple Phyllo Crisp & Vanilla Ice Cream

Here’s what you’ll need…   A baking sheet: 9 x 11, cupcake liners (24) , pastry brush.  Oven Temp: 325F.  Bake time: 20 minutes.  This receipt makes approximately 24 crisps.

Apple Phyllo Crispy Goodness

Apple filling:

8 cleaned, cored and roughly chopped red apples

½ cup sugar

2 tablespoons brown sugar

1 tablespoon of cinnamon

½ teaspoon ground cloves

Phyllo Dough (Fillo):  Follow thawing instructions on the box.  Freeze any unused dough.

10 sheets of phyllo dough (freeze any remaining phyllo dough)

½ stick melted sweet unsalted butter to brush phyllo dough

Phyllo Crisps Preparation

Preheat oven to 325F.

Remove phyllo dough from package,  allow to thaw per instructions, keep covered with a cheese cloth or towel.   Air can cause the thin flaky pastry dough to crack.

After cleaning, coring and chopping your red apples, combine into a mixing bowl.  Add sugars, brown sugar, cinnamon, cloves and mix well.  Set aside and allow to marinate in spices while you prepare the phyllo dough.

Taking (3) three layers at a time and brush with melted butter, saturating all the layers together all the way through.  Using a sharp knife cut the dough into (3) three rows and (3) three columns, giving you a total of (9) nine squares in all. Repeat this process until you have enough phyllo dough squares to fill all your cupcake liners.

Apple Crisp Filling

Take your phyllo dough square and gently place inside of the cupcake liners, allowing to overflow as shown above.  Scoop a tablespoon of the apple mixture into each cupcake liner, filling 3/4 to the top.  Place in the oven and bake for 20 to 25 minutes., until apples are baked through and phyllo dough is golden colored.  Allow apple phyllo crisps to cool about five minutes, remove from cupcake liners serve with vanilla ice cream.

Pear & Almond Frangipane Tart

17 May 2011 4 Comments

by georgiecakes in Bake, Dessert, Gourmet, Tart Tags: , , , , , ,

How do I love pears? Let me count the ways.  Eating them plucked freshly from a tree, poached in a savory sauce, sautéed with a sweet syrupy glaze, juiced and smoothie style; simmered for a preserve or paired with pork.  I love them grilled and tossed into a salad, coal oven roasted atop of a pizza, but the most delicious way to eat them are baked within a tart – today’s recipe.

Pear Almond Frangipane Tart

I must confess… as this summer approaches I am patiently awaiting for my in-laws pear tree to begin bearing this luscious juicy fruit.

I’m passionate about all fruit, well, because you can do so much with it.  Blending this incredible edible treat into a an array of recipes or on its own, either way they are pure goodness.  They even make beautiful center pieces and still life for paintings, like the one below.  To me nothing compares to the flavors of fresh fruit, while eating it has me reminiscent of lazy summer afternoons, filled with sunshine, picnics and beach getaways.

Fruit Bowl by Rebecca Angelakos

This is my first attempt at any kind of frangipane, so I’m using a ready-made pastry shell, until I’m better acquainted with tart shells.  My fear of a shrinking tart outweighed my confidence at making one from scratch, coupled with the fact that time was not on my side this day.  In an effort to please every sweet palate, I was also baking for little people visiting us … vanilla on vanilla cupcakes would surely make them happy.

When I do have the courage to attempt my very own tart shell, I will be seeking the guidance from the lovely and witty Deb Perelman of Smitten Kitchen and her take on Pear and Almond Tart.  Her adaptation of a sweet tart recipe gives me the confidence I’m hoping for – fingers, toes, legs and eyes crossed.

Pear & Almond Frangipane:

Poached Pears

Poached Pears:

6 whole Anjou Or Bosc Pears

½ sticks Butter

4 Tablespoons Sugar

1 cup White Wine

½ cups Golden Syrup (Lyle’s Golden Syrup)

2 Tablespoons Vanilla Bean Paste

Almond Frangipane Filling

Almond Frangipane: Adapted from The Martha Stewart Living Cookbook

1 cup whole blanched almonds, toasted and cooled

1/2 cup plus 3 tablespoons sugar

1 stick unsalted butter (8 tablespoons), softened

1 large egg room temperature

1 large egg yolk room temperature

2 teaspoons all -purpose flour

1 vanilla bean, halved lengthwise and seeds scraped

1/2 teaspoon salt

For pears preheat oven 425 F.  Slice off the bottom of each pear just enough so it will stand upright.  Peel the entire pear leaving the stem intact and skin at the top; pat dry with a paper towel. Rub butter over the peeled part of the pear; stand the pears in a small baking dish and sprinkle generously with sugar.

Pour wine into baking dish, add golden syrup (you may substitute golden syrup with 1/4 cup honey or 1/4 cup maple syrup or 1/4 cup Karo syrup); add vanilla bean paste.  Bake until pears are soft when pierced with a knife and well browned, about 45 minutes; using a spoon, baste the pears occasionally with baking juices, adding water as needed to prevent evaporation.  You can make the pears a few days in advanced, 2 to 3 at most.

For the almond frangipane preheat oven to 375F.  Finely grind the almond with 3 tablespoons cup sugar in food processor.  Add butter and remaining 1/2 cup sugar to a mixing bowl in an electric mixer; cream on medium speed until pale and fluffy, about 2 minutes.  Add the egg and the yolk, mixing for 2 minutes.  Add the almond mixture, flour, vanilla seeds and salt, mix on medium-high speed until fluffy, about 3 minutes.  You can make the almond filling up to 2 to 3 days in advanced, be sure to refrigerated in airtight container.

Cover the bottom of tart shell with the almond filling spreading evenly, fill the tart shell almost to the top, 3/4 full.  Remove poached pears from baking dish and drain the excess liquid by patting dry with a paper towel, this prevents the almond frangipane from getting to soggy.  Cut each pear in half, scoop out core and remove all seeds, continue cutting into 1/2 inch thick slices crosswise.  Arrange sliced pears in circular layers until the tart is completely covered with pears.

Preheat oven at 350F.  Bake in the center of oven on a baking sheet until golden, 45 to 50 minutes.  Let cool on a wire rack.

Pear Almond Frangipane

This was pure goodness, not a single crumb remained, well, because I licked the bottom of the pan!

All that is left is this lovely quote:

“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.” ~ Edward Bunyard, ‘The Anatomy of Dessert’

Taste the Love… Rosie New Canaan

11 May 2011 4 Comments

by georgiecakes in Appetizers, Around Town, Bake, Gourmet, Love My Local, Main Dish, Serendipitous Adventures Tags: , , ,

When Rosie and Georgie Nammack began their catering adventures in New Canaan, little did the Brooklyn duo imagine becoming New Canaan’s darlings.  You could even say that for some time Rosie New Canaan was the best kept secret.  They’ve now become the talk of the town… in a good way of course.   In the kind where everyone wants to “Taste the Love”, Rosie’s infectious mantra!

Rosie & George Nammack

The results of this eclectic duo’s craft are regional specialties far beyond your traditional café, offering an array of dishes to please even the most discriminating palate. Rosie’s menu boasts a lush and masterful selection of recipes–like Bourbon Pecan drenched Brioche French Toast,  Huevos Rancheros, uncommon combinations of breakfast burritos, such as the Superico stuffed with ham and avocado,  Louisiana Crab Cakes Benedict and Shrimp and Grits to name just a few.

Rosie's New Canaan

Lunch exhibits equally tantalizing creations with an array of Panini’s, homemade soups, Quiché, the Rosieburger, addictive Fish Tacos, assorted wraps and salads like the Rosie salad loaded with mixed greens, walnuts, cranberries and layers of goat cheese… one of my favorites!

Rosie's Dessert

Though, what may leave you breathless, even panting into a dizzying conundrum are Rosie’s signature deserts.  It’s obvious this chef has honed her craft over the years while growing up in a large Sicilian family, further mastering her talent at the Brooklyn Botanic Garden.  Here you can see where Rosie has cultivated and reinvented classics desserts with inspiring seasonal flavors.  The counters are laced with enticing sweets, daring you to Eat Dessert First!

Carrot Cake

That’s what I always try not to do!  I have been known to start with Rosie’s award-winning Carrot Cake.  It’s been the winner of the best Carrot Cake in CT for 2 consecutive years.   I think this is the most lovely, scrumptious, voluptuous, decadent sweet dessert EVER!  It’s loaded with all things wonderful-like an overabundance of carrot slivers, walnuts, raisins, coconut and a mountainous heap of glorious cream cheese frosting.

If your into that kind of thing, well then don’t hesitate to let this dreamy dessert affectionately nourish your soul.

Rosie's Carrot Cake

And if all the incredible food isn’t enough to lure you into this funky-artsy-eclectic café, perhaps the walls of artwork (for sale) in a gallery setting will.  Enjoy relaxing on the lush comfortable pillows while having a fresh brewed cup of coffee, and be sure to visit the adjoined Elm Street Books.   For a fabulous Brunch stop in on a Sunday and enjoy great food and live jazz.  Whenever you decide to visit, you’ll be happy you did!

Carmelita Bars

02 May 2011 11 Comments

by georgiecakes in Bake, Cookie, Dessert, Gourmet, Serendipitous Adventures Tags: , , , , ,

Right now, for this moment, this is my favorite dessert in the world!

Carmelita Bar

These succulent caramel, chewy, chocolate chip, oatmeal crumble coated bars easily get me weak in the knees.  So much so that I had to share them with you!  Here’s Whole Foods’ recipe for Carmelita Bars.

Carmelita Bars

1 cup caramel
1/4 cup heavy cream
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup packed light brown sugar
3/8 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, cut into small pieces
1/2 cup semisweet chocolate chips
1/2 cup pecans, roughly chopped

Preheat oven to 350 degrees. Spray a 9 X 12 inch metal pan with cooking spray.

Combine caramel and heavy cream in a saucepan, cook over medium heat, stirring occasionally, until the caramel has melted, let cool.

In a food processor add the oats, flour, brown sugar, baking soda, and salt together and pulse on low-speed.  Slowly adding in the butter until mixture resembles a coarse meal.

Begin layering the bottom of the pan with your oats crumb mixture, reserve 1/2 cup for final layer.  Bake in the oven for 20 to 25 minutes.  Remove and add the next layer of chocolate chips and pecans then drizzle with caramel. To finish add the last layer of the remaining oat crumb mixture.

Bake in the oven until a golden in color, approximately 20 to 25 minutes.  Let cool completely prior to cutting into desired squares.

These are absolutely scrumptious and my most beloved dessert, that is,  until something else comes along and rocks my world!

French Toast Soufflé

25 Apr 2011 1 Comment

by georgiecakes in Bake, Food, Gourmet Tags: , , , ,

After a few weeks of fasting, this is how we started our Easter Sunday.  Allow me to introduce you to the sugary, syrupy, luscious, lovely french toast soufflé.  I really love this stuff!

French Toast Souffle

French Toast Soufflé

French Toast:
1 loaf sweet bread or challah bread
6 large eggs
1/2 cup half-and-half
1/2 cup milk
1/2 cup condensed sweet milk
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Dash salt

Praline Topping:
1/4 cup Lyle’s Golden Syrup or Maple Syrup
1 cup Pecans (Finely chopped)
½ Stick of butter

Slice the sweet bread into 1-inch thick slices, about 10 pieces.   Arrange slices in a generously buttered 9 by 13-inch baking dish in two rows, overlapping each slice.  In a bowl, combine the eggs, half-and-half, milk, condensed milk, sugar, vanilla and salt; beat with a whisk until all the ingredients are blended.  Pour mixture over the bread slices, covering all the bread slices evenly with the milk-egg mixture. Spoon the mixture in between the slices making sure they are covered.  Cover with plastic wrap, refrigerate allowing the sweet bread to soak, absorb and marinate overnight.

The next day, preheat oven to 350 degrees.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve immediately with warm maple syrup.

Did I mention how much I love this stuff!

Brooklyn Bound to Cousin John’s Cafe & Bakery!

13 Apr 2011 3 Comments

by georgiecakes in Bake, Cake, Dessert, Gourmet, Serendipitous Adventures, Sweet, What I think... Tags: , , , , , , ,

No sleep ’till Brooklyn!  I am crazy about the Beastie Boys and I equally heart Brooklyn.  Everything and anything you could imagine is at your fingertips, especially when it comes to food – it’s a culinary nirvana!

Brooklyn Bridge

The best part about having family in Brooklyn is that we get to visit often.  This always seems to satisfy this small town girl with a much-needed New York state of mind!

Cousin Johh's Cafe & Bakery

We make it a point to try someplace new with every visit. This time we discovered Cousin John’s Cafe & Bakery.  The menu here boasts whimsical breakfast pastries, a lunch that brings you dishes of fresh roasted turkey with sweet fontana cheese and the pastries are astonishingly delicate, moist and oh’ so good.

Cousin John's Bakery & Pastry

Though the desserts are simple and traditional you will happily wait your turn in line.

I had the carrot cake, the moistest cake ever!

Carrot Cake at Cousin John's Bakery

And the lovely Jeff had the chocolate angel food cake, light and rich, if that’s at all possible, well then, yes!

Chocolate Angel Food Cake at Cousin John's Bakery

“Cause I’ll be rockin’ this party eight days a week! No sleep – No sleep ’till Brooklyn!”

Bella – Bella for Portabella!

20 Dec 2010 1 Comment

by georgiecakes in Appetizers, Bake, Chef, Food, Gourmet, Main Dish Tags: , , ,

Agaricus bisporus is not the most glamorous name, but that’s what they call this dark brown mushroom in scientific circles.  However, to the rest of us they’re known as Portabella or Portobello depending on where you live.

 

Roasted Portabella, Tomato & Mozzarella

I first was introduced to mushrooms in 1978 at a friend’s house for dinner.  Sautéed button white mushrooms in a garlic and butter sauce, these were being served as one of the side dishes.  Well that is, “were” as in past tense, before my friend and I ate more than half of these tasty little morsels straight from the pan.

 

Portabella tasty little morsels

Thus began my affection for this “fun guy” or is it “fungi”…  I’ve been preparing these ever since that infamous introduction!  I make these as an appetizer, main course or snack – today I’ve prepared them to be served as all of the above.

Roasted Portabella, Tomato & Mozzarella

Here’s what you need… small roasting pan, oven temp 400 degrees, bake time 35 minutes, Serves 4

4 Portabella mushrooms “large”

2 Tomato’s “large”

2 Garlic Gloves

6 Tablespoons balsamic vinegar

¼ Cup Olive Oil

2 Tablespoons fresh Italian oregano

½ Cup Fresh Sweet Basil

1 Teaspoon seasoned sea salt

1 Teaspoon cracked pepper

1 Cup vegetable stock

1 Cup or a ball of fresh mozzarella

Preheat oven to 400.  Clean Mushrooms gently with a brush and lay inside roasting pan with tops facing down. Slice tomatoes ¼ inch thick and set alongside mushrooms in roasting pan.  Press garlic through garlic press and spread onto mushroom be sure to get inside cap and within the mushroom gills.  Take 1 Teaspoon each of Olive Oil and Balsamic Vinegar and dash onto of mushroom caps and gills.

In a bowl combine the vegetable stock, remaining olive oil and balsamic vinegar, as well as the oregano blend together then pouring mixture onto mushrooms and tomatoes.  Finally add the sweet basil by layering over the tomatoes and mushrooms.  Place in oven without cover and let roast for 30 minutes.

Meanwhile cut the fresh mozzarella into very thin slices about 1/8 of inch.  Remove mushroom from oven  and with a spoon scoop roasting juices from the bottom of pan and begin basting the mushrooms and tomatoes to marinate.  It’s time to begin layering all the ingredients starting with mushrooms at the bottom, then add mozzarella – baste with roasting juices between each layer, add tomato – baste some more, add final layer of mozzarella and baste one more time.  Place in oven and let roast for five minutes until mozzarella has melted.  Remove from oven and serve immediately.

 

Something good is coming your way

Something good is coming your way – Buon appetito!

Double Chocolate Chip & Nutty Biscotti

06 Dec 2010 Leave a Comment

by georgiecakes in Bake, Cookie, Dessert, Gourmet, Sweet Tags: , , , ,

Preheat oven to 350 degrees.

Here’s what you’ll need…  Baking sheet, Oven Temp: 350 degrees, Bake time: 50 minutes.

1 stick Unsalted Butter

4 ounces Bittersweet or semisweet chocolate

1/2 cup Dutch-process cocoa powder

1 3/4 cup Flour

1 1/2 teaspoons Baking powder

1/2 teaspoon Salt

1 cup Sugar

2 Eggs

1 teaspoon Vanilla

½ cup Pistachio (chopped & toasted)

½ cup Almond (chopped & toasted)

Melt butter and chocolate in double boiler and stir until smooth. Sift the cocoa, flour, baking powder, and salt together.  With mixer beat sugar and eggs on medium speed until lightened then add the vanilla. Set mixer to a low speed, adding chocolate mixture, then flour mixture, nuts mixture and mix until the dough is soft.

Turn dough out onto lightly floured surface. Form two 8’ long x 4’ inch-wide logs onto baking sheet.  Bake until dough sets, about 30 minutes.

Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet and bake for an additional 20 minutes at a reduced oven temp of 275 degrees.

Cool on wire rack.  These will last for up to two week in airtight container.

Enjoy!

Chocolate Chip Biscotti

06 Dec 2010 Leave a Comment

by georgiecakes in Bake, Cookie, Dessert, Gourmet, Sweet Tags: , ,

Chocolate Chip Biscotti

Preheat oven to 350°F.

Here’s what you’ll need…  Baking sheet, Oven Temp: 350 degrees, Bake time: 50 minutes.

1 ¾ Cups Flour

1 Cup sugar

4 Tablespoons Butter

2 Eggs

½ Teaspoon Baking Powder

¼ Teaspoon Salt

1 Teaspoon Vanilla

1 Cup Chocolate Chips

In a mixer, combine sugar, flour, baking powder and salt, and mix well.  Add the butter and vanilla and mix until mixture resembles coarse.  Beat the eggs lightly add to dough until evenly moistened.  Fold in the chocolate chips until mixed throughout.

Turn dough out onto lightly floured surface. Form two 8’ long x 4’ inch-wide logs onto baking sheet.  Bake until dough sets, about 30 minutes.

Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet and bake for an additional 20 minutes at a reduced oven temp of 275 degrees.

Cool on wire rack.  These will last for up to two week in airtight container.

Enjoy!

Rustic Village Bread

03 Dec 2010 5 Comments

by georgiecakes in Bake, Food, Gourmet, Greek Dishes Tags: , , , , , , , ,

My First visit to Greece was when I was seven years old and I remember everything like it was yesterday.  It was so exciting to see this foreign land my parents spoke of so fondly in stories of their childhood memories.

Yia Yia Angelikoula Rooftop

Upon arriving I was immediately immersed into their storybook life, enamored by the cobblestone streets, stone mason buildings, farm land and animals.  We harvested the olives, milked the goats and on occasion rode the very temperamental donkey.   My most cherished memories are of my grandmother; Yia Yia Angelikoula and how she began her daily ritual creating generous feasts for us.

Making Retsina Wine

I loved my grandparent’s house with its pure white walls and bright blue trim sitting at the peak of the hill.  At the rooftop terrace with its sprawling grapevines offering shade to our afternoon siestas while watching the Ionian Sea views as a mesmerizing lullaby.

Papou Micahel Grandfather

Inside the house the floors were lined with old wooden planks that my grandfather made and stone carved stairs painted in a chalky white that would leave residue on your bare feet.  At the foot of the stairs lied that magical charred brick oven where my grandmother produced banquets that would anoint us with our daily bread.

Farm Goat Herding

Here I learned to make bread along with my Yia Yia Angelikoula, my mother, my sister and cousins.

Yia Yia Angelikoula & Georgie

We gathered together each taking part in the sacrament of making and breaking bread.

Mama Bessie, Papou Michael & Thea Kannellio. A sketch by Georgie 98

Rustic Village Bread

Rustic Village Bread

350 – 45 minutes – loaf pan or circular cake pan.  Makes 2 loaves

Here’s what you’ll need…   2 – 10 x 5 Bread pans, Oven Temp: 350 degrees, Bake time: 45 minutes.  This recipe makes approximately 2 loaves of bread.

5 – Cups of Flour (overflowing)

3 – Cups of Warm Water

1 ½ – Table spoon of Dry Yeast

1 – Teaspoon salt

¼ – Cup of Olive Oil

In a bowl add yeast and warm water mixing well until yeast has completely dissolved.  Mix the salt with flour and add to water mixture.

Begin kneading using the heels of your hands pushing down on the dough with your hands. Fold and turn the dough while kneading adding the olive oil until dough no longer clings to hands.  When you have reached this consistency of no sticking – your dough is ready to be set aside to rise.

Place in a bowl and keep in a warm spot at room temperature keeping covered with a cloth during the entire rising time.  Dough rising is based on temperature and time can vary from 1, 2 or even 3 hours to rise.  Your dough should have double in size is when it’s ready.

Knead the dough once again, then separate in half and put into two loaves – you can use any baking pan rectangular or circle – cover and let raise double its size again for approximately one hour.  Place in oven at 350 for 45 minutes until bread has a golden shade.

Village Bread

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