Posts Tagged ‘Dessert’

Making Whoopie!

March 24, 2009

One of the highlights to visiting my best friend, JC, in Chambersburg, PA is getting breakfast at the Big Oak Cafe.  The food is delicious and almost gourmet for a town where the only places open on a Sunday afternoon is Cracker Barrell, a Chinese restuarant, and K-Mart.

After eating at Big Oak, we usually head right next door to The Butcher Shoppe to get a little shopping done.  Last time we headed there, I let out a little squeal and froze when facing a small display of whoopie pies.  I couldn’t choose between gingerbread flavored whoopie pies or pumpkin ones, so I grabbed both!

Whoopie pies are another sweet treat that really bring me joy.  You can’t find them everywhere, so they have proven to be a surprise and special treat.  Actually, even more difficult than finding a whoopie pie is explaining them.  I have met way too many people who just have no idea about this treat and I have found myself explaining them as being “like Little Debbie oatmeal pies but homemade by the Amish” more than I would like.

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The New York Times must have felt that way too because they wrote a whole article on it, which has prompted me to write about.  Seriously folks, next time you’re in Pennsylvania, at a craft show, or anywhere with the Amish, try to grab a whoopie pie, guaranteed it’ll make your day!

Oh yea, and because they must have known that I would read the article, they gave a recipe.  Whoopie!

Whoopie Pies
Adapted from Zingerman’s Bakehouse, Ann Arbor, Mich

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Time: 1 hour

 

FOR THE CAKES:
1/4 pound (1 stick) butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1 teaspoon sea salt
2 cups all-purpose flour
1/2 cup cocoa
1 cup buttermilk

 

 

FOR THE BUTTERCREAM FILLING:
3 large egg whites
3/4 cup sugar
1/2 pound butter (2 sticks), at room temperature
3/4 teaspoon vanilla
1/4 teaspoon sea salt.

 

 

1. For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.

2. Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.

3. For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.

4. Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.

5. For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Yield: 6 pies.

Putting My Money Where My Mouth Is!

March 1, 2009

I got Girl Scout Cookies!

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Have you gotten yours?

A Very Late Valentine

February 26, 2009

My friend, JF, LOVES to bake.  As you all know, I hate baking but love sweets, which makes her a very good friend to have.

She once worked to indulge my smore fiaxtion by baking me smore cupcakes, and she frequently has baked goods lying around her apartment.  For the sake of my waistline, I try to avoid her apartment but sometimes you just can’t!

For those of you who are slightly jealous of me having a baker for a friend, you can pretend to be her friend too by visiting her blog.  She baked great Valentine’s Day cupcakes and cookies, of which I didn’t get until this past Friday, which might not make her that great of a friend after all . . .

Here’s the recipe to one of the treats I got to enjoy, you can see the other ones on her blog.  I very much enjoy raspberry – which I am not sure that she knows, but it was a very lucky guess – so these were particularly up my alley.

White Chocolate Raspberry Cookies

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Ingredients:12 oz. white chocolate chips
1/2 cup butter
1 cup sugar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 3/4 cups all-purpose flour
seedless raspberry jam
1/2 tsp. shortening1. Preheat oven to 375 degrees. Grease a cookie sheet. Set aside. In a heavy small saucepan melt 4 ounces of the white chocolate chips over low heat, stirring constantly. Cool.

 

Directions:

 

2. In a large mixing bowl beat butter with an electric mixer about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white chocolate chips until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the 4 more ounces of white chocolate chips.

3. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool completely.

4. Melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop each cookie. In a heavy, small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes or until chocolate mixture is firm.

Makes about 4 dozen cookies.
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Give to the Girl Scouts!

February 21, 2009

Here’s one way that you can give back and eat at the same time!  Make an effort this month go out out and find a local girl scout and buy her cookies! 

USA Today ran a story recently (see below) about how girl scouts are seeing a decline in their cookie sales due to the economy.  I think it’s easy for people to forget that all the money they contribute to the Girl Scouts by buying cookies go to troops for trips, community projects, and scholarships.  The girls need everyone’s help in order to expand their reach in the community.

I am a former girl scout and as I get older and look back, I am very proud to have been involved in an organization whose sole purpose is to strengthen the women of tomorrow.  It’s a program that teaches our girls self esteem, self empowerment, and self relience.  It’s kind of like kicking off feminism early and that is definitely something I, and hopefully you, can get behind.  Too many youg girls today don’t have the resources or don’t utilize the resources that gives them the knowledge and personal strength that the Girl Scouts give.  Please help them!

Visit www.girlscoutcookies.org to get more information about where to find Girl Scout cookies in your area!

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Sales are a little thin for mint and other Girl Scout cookies so far this year.

National numbers are not yet in, but regional Girl Scout councils nationwide are seeing the impact of the down economy, as well as bad winter weather, in declines as large as 19% in pre-order sales, which took place January through early February.

 Pre-order sales— mostly door-to-door and workplace — make up around 70% of cookie sales, council leaders say. Councils are hopeful they will make up for the drop-off with sales at shopping center booths through early spring, says Michelle Tompkins, spokeswoman for the Girl Scouts of the USA.

Among the councils reporting declines:

• Eastern South Carolina Council, near Charleston, shows pre-sales down 19% from 868,386 boxes in 2008 to about 700,000 boxes so far this year, says product sales manager Keisha Frost.

• Northeast Ohio Council, near Cleveland, reports pre-sales down about 16%, from 2.5 million to 2.1 million boxes, says Marianne Love, director of business services.

• Nation’s Capital Council, in Northern Virginia, Washington and parts of Maryland, sees 5% fewer pre-sales, down to 3.7 million boxes, says public relations and marketing director Nancy Wood.

• Frontier Council in Las Vegas sales are down 1.3% from 612,792 to 604,524 boxes, says development director Emily Smith.

About two-thirds of the 133 Girl Scout councils nationwide sell cookies from January through March, Tompkins says. The rest sell in the fall. Most proceeds, she says, go to troops and councils to pay for trips, community projects and scholarships.

Love said some leaders are reporting longtime customers purchasing in smaller quantities.

“If a customer was purchasing six to eight boxes, now they’re purchasing three to four,” she says.

Sales aren’t down everywhere. Natalie Martin, director for marketing and communication at the Northeast Texas Council, near Dallas, says that council has seen a 2% increase in pre-sales this year. For the first time in 10 years, headquarters reduced each box size by about one ounce this year because of increased ingredient and transportation costs, says Denise Pesich, vice president of communications for Girl Scouts of the USA. The $3.50 average cost per box has been the same for the past five years, Tompkins says.

Tompkins adds the Girl Scouts haven’t dealt with salmonella-contaminated peanut products because neither of their baking companies, Little Brownie Bakers and ABC Interbake, buys from the peanut plants involved.

Pesich is optimistic booth sales will be strong.

“We’re hopeful right now. The country, when in situations like this, goes back to what’s nostalgic and gives them pleasure,” Pesich says.

Everything is Better Dipped in Chocolate

February 20, 2009

My friend, KW, sent me a link to The Crispery, a small New York company dedicated to rice crispy treats. 

The treats The Crispery makes looks absolutely delicious, they are affordable, and since it’s a business that works entirely online, they are also accessible for all!

Here’s what the owner, Vicki Mate, has to say:

In 1995, The Crispery was founded by me…my name is Vicki Mate. Its creation was due to the fact that I was a mom who had a strong passion for marshmallow… yes, marshmallow. Even as a young girl my most favorite desserts were those classic marshmallow crispy treats. Remember the ones you made from the recipe on the back of the breakfast cereal box. Well… my love affair with marshmallow never really ended. It went on and on, through college, graduate school and eventually to the real world. So with my flair for business and a talent in cooking; it was inevitable my mission was to set out to create the most delectable marshmallow crispy bar ever.

My plan was to sell to all those people (both young, old and in between) who shared my same obsession for this extraordinary marshmallow dessert. Then, after about a year of serious experimentation, it was finally created. Simply the most delicious homemade marshmallow crispy bar ever; with a taste that was just unbelievably scrumptious!! Your first bite of our crispy bar took you back to the best part of childhood. The gooey sweetness of the marshmallow and the delectable crunch are perfect all on their own. But I took these crispy bars to another dimension and well beyond!!

I was finally so satisfied with the finished product that I decided it was time to sell and market The Crispery.

As I suspected, my very first sales call was a big success. The owner from a very popular local store loved them so much he purchased them on the spot! Within a very short amount of time, The Crispery was selling in many stores across the country. That’s basically how it all happened.

Now, due to an overwhelming demand from our customers all over the country… The Crispery is expanding from the wholesale world of business into the retail one via Internet. Offering a spectacular line of gift items. These gift items of crispy bars are all handmade, made fresh daily and are customized for all occasions. Please look for our new gift items such as our own line of creamy hot cocoa when ordering The Crispery’s crispy bars for family and friends. Make sure you also treat yourself to a box of your favorites…you won’t want to share. The Crispery ships though out the United States.

The Crispery has been continuously growing for over a decade now. I still love and enjoy this business as much (if not more) as I did when I first started it. Just remember…The Crispery is always evolving, creating and growing in so many amazing directions. We look forward to you continuing the journey with us being such loyal and dedicated customers that you have been all these years.

If I had to choose what rice crispy I would want, it would probably the drizzled mini-marshmallows or the chocolate dipped, or at $2.95 each, I could get them both!

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Just guess which one this is!

Eating with Jamie

February 15, 2009

Cause I got this for Valentine’s Day!

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For those of you unlucky gals (and guys) who didn’t get it, here’s a recipe.  I’ve never had a rhubarb before, but I think I need to try it!

rhubarb and custard kinda soufflé

rhubarbandcustard

Serves 6

Ingredients

• 400g rhubarb, cut into 2.5cm chunks
• 100g caster sugar, plus 2 tablespoons
• 25g softened butter
• 6 gingersnap biscuits
• 150g readymade custard, plus extra for serving
• 1 large free-range or organic egg yolk, plus 4 egg whites
• 1 teaspoon plain flour
sea salt

This is like a cross between a soufflé and a light pudding. A soufflé is an old-fashioned classic that I always try to avoid making these days, as I made so many of them when I was at college! Like a good omelette, a soufflé is the test of a really good cook – if you don’t get your temperature, speed and stages right you can end up with something as flat as a pancake. But now I’ve come up with a recipe that’s so delicious, with such a beautiful flavour and texture, it doesn’t really matter if it sinks. My favourite bit is getting everyone to make a hole in the top of their hot soufflé and pour in some very cold custard. There’s nothing better.

Preheat the oven to 180°C/350°F/gas 4 and put in a baking tray to heat up. Put the rhubarb into a saucepan with the 100g of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put to one side and leave to cool completely.

Get yourself six ramekin dishes and rub their insides with the butter. Put the gingersnap biscuits into a sandwich bag, tie a knot in the top and smash the biscuits with a rolling pin or the bottom of a pan to make quite fine crumbs. Dust the insides of the buttered ramekins with the smashed biscuits, then shake out any excess crumbs and keep them for later. (You can put the dishes into the fridge at this point until you’re ready to put your soufflés together.)

Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish. Mix the rest of the rhubarb with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric whisk, beat the egg whites with a pinch of salt until you have soft peaks. Add the remaining 2 tablespoons of sugar and whisk on a high speed until the whites are very stiff – this should take about 3 minutes.

Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean.

Remove the hot baking tray from the oven and place the ramekins on it. Put back into the preheated oven and bake for 18 to 20 minutes, or until the soufflés are a lovely golden colour and have risen nicely. Serve immediately, sprinkled with your leftover gingersnap crumbs.

Eat your bouquet

February 13, 2009

Capt. and I went to Pazo to celebrate our 2 year anniversary.  We had a really delicious meal full of calamari, lamb chops, scallops, and much more!  It’s a tapas restaurant, so we are permitted to eat a large variety of food!  Honestly though, the part that stuck out to me the most was Capt.’s dessert, which was fall fruit served with lavendar ice cream.  I was so skeptical of the lavendar ice cream, but ended up enjoying it the most!  I’ve told a lot of people about this, only to be looked at a little crazy and asked what it tasted like.  I can’t really explain the flavor, except to say that it really tastes exactly how you would imagine lavendar tasting.  I know, that doesn’t really help.  But really, I enjoyed it so much that I decided that one day I will get my own ice cream maker and pump out lavendar ice cream for all the skeptics!  Yum Yum Yum!

The funny thing is, there are so many edible flowers out there that I’ve never really thought about eating.  And I personally think you could make a lovely bouquet of flowers out of all of them.  And then you can eat it!  I sure do love things that serve multiple purposes!

Apple Blossoms Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous

Carnations Steep in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

Chrysanthemums Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.

Day Lilies – Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation

Fuchsia – Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible.

Hibiscus – Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish.

Honeysuckle – Sweet honey flavor. Only the flowers are edible. Berries are highly poisonous – Do not eat them!

Peony – In China the fallen petals are parboiled and sweetened as a tea-time delicacy.  Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

Roses – Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals

Scented GeraniumsThe flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes.

Tulip Petals Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce,  fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever.

And for those of you like me, who have always dreamed of making their own lavendar ice cream to share with the world, here’s a recipe!

Fresh Lavender Ice Cream
Adapted from happyvalleylavender.com

lavendaricecream

1 1/4 C. whole milk (1% worked well for me too)
1/2 C. fresh lavender florets, washed and dried
1 vanilla bean, split and scraped
1/4 C. vanilla sugar (regular granulated sugar is fine too)
1/4 C. Splenda or other sugar substitute
pinch of salt
2 C. heavy cream

Gently heat milk, lavender and the vanilla bean until warm, but not boiling.  Using a fine mesh strainer, strain the milk into a bowl and stire in the salt, sugar and Splenda while still warm.  Stir in the cream and chill the  mixture for at least 2 hours until cold.

Churn chilled mixture in an ice cream maker, following the manufacturer’s directions (usually about 20-30 minutes).  Just before the ice cream finishes churning, toss in a few fresh lavender buds.

(makes about 1 quart)

Edible flower information found here.

Yea, There’s Cupcake Wine

February 6, 2009

I think it’s obvious that I love cupcakes!  So, a while ago, when all my blogs started raving about cupcake wine, my little ears perked up and I started Googling it like a maniac.  The wine is made by Cupcake Vineyards and it does not taste like cupcakes, but it certainly has the cutest label.  So far all I have found out about Cupcake Vineyards is that they make a Chardonnay, Cabernet Sauvignon, and Merlot. 

When I saw that they sold the Chardonnay at World Market and they had a store near my dad’s work, I got him in on the hunt!  Being the sweet man he is, he went immediately to World Market and couldn’t find it.  I was devastated!  But being the good daughter I am, I patted my dad on the head and told him “Nice try, better luck next time Buck-o!”  And I then moved onto other things.

Last weekend, my beau and I ended up at a local tavern’s liquor store to buy beer for the Super Bowl.  The Gods shined down on me and sitting right by the entrance of the liquor store was a bottle of Cupcake Vineyards Cabernet.  I let out a little squeal . . . maybe not so little because my beau immediately turned around and asked me what happened.  With a wild look in my eyes and a Cheshire Cat-like smile on my face, I revealed to him the bottle of wine that was now cradled in my arms.  He told me we could get it and well, that was that.

The next day, my mom and I sat down to watch “Mamma Mia” and try the wine out. 

Our verdict?  Mom liked it enough, especially because it was only about $10.00.  I didn’t care for it too much.  It wasn’t bad, but it wasn’t a good wine.  There was nothing particularly exciting or interesting about it.  But, we drank it, sang along with the movie, and eventually killed the bottle.  I also decided that I still would like to try the Chardonnay.  So, we’ll see.

And for that bottle?  It now sits on my dresser and waits to be put on display in a real cupcake kitchen.

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For my baker friends, here’s a recipe!  You should bake them and mail them to me.  It’ll be a nice Valentine’s Day present.

Blackberry Cabernet Cupcakes
Cupcakes:
1 cup butter
1 cup white sugar
4 eggs
1 tsp vanilla extract
2 tsp baking powder
2 1/4 cups all purpose flour
2 Tbsp Hershey Special Dark cocoa powder
125 mL (1/2 cup) cabernet sauvignon + 2 Tbsp
Preheat oven to 350°F.

In a large bowl, mix butter sugar and eggs until smooth and creamy; add the vanilla and mix well.
In a small bowl, mix baking powder and flour; add to creamed mixture.
Add red wine and mix well, but be carefull not to overmix. Add cocoa powder.
Scoop batter into prepared muffin tins and bake for 15 to 20 minutes or until toothpick comes out clean.
Let cool completely on wire racks.

Brush all of the cupcakes with cabernet. (Uses about 2 Tbsp total)

Frosting:
1 cup blackberries
about 1/2 cup Cabernet
1/2 cup butter
3 cups powdered sugar
milk

Place blackberries and cabernet in small saucepan and bring to a simmer. Reduce until blackberries mash easily and wine is syrupy. Strain, pressing on seeds to extract all the liquid. Blackberry Cabernet sauce should equal a little less than a quarter cup.

Beat butter in mixer until creamy. Alternately add powdered sugar and milk until a semi thick spreading consistency is reached. Add Blackberry Cabernet sauce. The frosting should be a little on the soft side.

Assembly:
Once the cupcakes have completely cooled, frost with the Blackberry Cabernet frosting. Place one firm blackberry in the center of each cupcake. Sift some Hershey Special Dark cocoa onto the cupcakes.

I Like You Too, Amy

February 2, 2009

While waiting for The Office to come on last night, I stumbled across Amy Sedaris’ book tour for “I Like You: Hospitality Under the Influence.”

This book is one of my favorite gifts to bring a party hostess or as a default gift to a fellow pseudo-party planning lover.  There is really no faults to this book, and it makes me happy whenever I look at it.  My dad, who is one of the only other people I know who share my sense of humor, likes the book so much that he once opened it up and started reading to me all the parts he thought was funny.  It got to a point where I asked him to be quiet and that I would read the book to myself.  He was quiet for about five minutes before getting started again.

Really, if you haven’t picked this up, flipped through it, and purchased it, then go to the bookstore now!

ilikeyou

 

 

 

 

 

 

 

Amy also makes cupcakes and cheeseballs in her kitchen under the business name “Dusty Food Cupcakes.”   She occassionally sells the cupcakes at a coffee shop called Joe in Greenwich Village, NY (at least that’s what I read).  I wish I had managed to meet her when I was in NY.  I would have happily stalked Amy, shrunk her down, and put her in my pocket.  And, of course, she came and spoke in Frederick, MD this fall and I was a jerk and missed it!

Here’s her cupcake recipe, enjoy!

Amy Sedaris’ Cupcakes

1 ½ sticks of unsalted butter
1 ¾ cups of sugar

Beat well, then add:

Add 2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk

Beat well, fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24. I get 18, ’cause I’m doing something wrong.

Frosting

1 stick of unsalted butter
1 box of Domino confectionary sugar
¼ cup half-and-half
1 teaspoon of pure vanilla

Whip for a while, color if you want.

Tofu Sweets

February 1, 2009

After trying my mom’s birthday lemon meringue and then looking at Weight Watcher’s point value for lemon meringue (10 for a small slice for thos of you who keep track), I started looking for a dessert that I could make that had the best qualities of lemon meringue for not a whole lot of points.

I was playing around on Martha Stewart’s website and found my answer!  Lemon Cream with Blackberries! Three points, lemon flavor, and very very easy to make.

In the end, I liked it but wasn’t in love with it.  I would probably do a few things differently.  The lemon and honey flavor kind of reminded me of those lemon and honey cough drops that I suck on when I have a sore throat.  I added some addition lemon to try to curb that flavor, but accidentally ended up making it too lemony and sour.  I think next time I would try to throw in a little Splenda and maybe a little less honey.  But, on a good note, I tried using tofu for the first time ever, loved the consistency it gave the lemon cream, and found a sweet that is only 3 points ( 196 calories; 2 g fat; 2 g fiber)!

Now, I think that if I replace the lemon and honey with coconut milk and limes and put a little splash of malibu rum on top, I could make a killer Key Lime Colada dessert!

LEMON CREAM WITH BLACKBERRIES

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INGREDIENTS

Serves 4.

  • 1 tablespoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup honey
  • 1 package (12 ounces) silken tofu, firm or extra-firm, drained
  • 1 cup fresh blackberries * I used raspberries instead

DIRECTIONS

  1. Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.
  2. Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
  3. Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.