“In the Garden” Triple Berry Pie

Triple Berry Pie from The Rowdy BakerMother’s Day is next month, and I was trying to come up with a motherly theme for a pie crust. If my daughter was making this for me, she’d probably put a wine glass on the crust…but I went with a more traditional garden theme. Figured it was a little more classy.

Playing with dough is my favorite thing to do. The pie crust recipe I use is SO forgiving. You can re-roll it, form little shapes with your fingers, let it stand at room temperature (within reason), and abuse it thoroughly….and it stays flaky. Good stuff!

I will admit that the details on the crust took me a while, so the crust got a little too warm. If I’d thought to chill the pie for a little bit before baking it, the pretty fluted edges would probably have stayed perky, instead of bailing on me. Meh.

If you’d like a similar idea that is less work, here’s a pie I made with just a trellis on it. I made little flowers using gum paste cutters, but you could create them with a sharp knife too.Trellis on pie crust

Use whatever combination of berries you have, fresh or frozen. (Don’t use frozen berries packed in juice or sauce, though!) I had lots of frozen raspberries, maybe a cup of sliced strawberries, and a two cups of frozen blueberries. The combination of flavors is amazing!

Triple Berry Pie - The Rowdy Baker

I like to use instant tapioca as a thickener. It’s clear, tasteless, and never fails me. I grind mine in a clean coffee grinder to avoid chewy spots in the pie. tapiocaThe recipe below has enough dough for a normal two-crust pie. If you plan on adding decorations, double the recipe. (Any extra can be baked and sprinkled with cinnamon and sugar…mmmmmm.) I often double the recipe anyhow, since I like a fairly thick crust and find it a lot more manageable than paper-thin pastry. I’m also fairly casual about discarding decorations that don’t please me, so a generous amount of dough is a good thing in my kitchen.

Ready to make some pie? I’ll show you how to make a Triple Berry Pie, then add photos of the decorations, if you’re interested.

Triple Berry Pie
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This recipe is for a two-crust deep dish pie. If you plan to create pie art, you'll need to double the crust recipe for a generous amount of dough. (You can always freeze some if you don't use it all.)
Ingredients
  • FILLING:
  • 5 cups mixed berries - fresh or frozen (I used raspberries, strawberries, and blueberries)
  • 1 cup sugar
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ cup instant tapioca, ground finely if possible
  • PIE CRUST:
  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup chilled shortening
  • ¼ cup milk
  • 1 tablespoon vodka (or you may use vinegar)
Instructions
  1. Heat oven to 400 F
  2. FILLING:
  3. In a large bowl, combine the berries, sugar, lemon juice, salt, and tapioca. Stir well and allow mixture to sit while you work on the crust. This will give the tapioca time to soften.
  4. CRUST:
  5. In large bowl, combine flour and salt. Work in shortening with fingers or a pastry blender until there are no large lumps. (Anything the size of a pea or smaller is fine.)
  6. Combine milk and vodka and pour into flour mixture all at once.
  7. Toss the mixture with fork or fingers until it holds together.
  8. Divide into two pieces, with one piece a little bit larger than the other.
  9. Put the larger ball of dough on a floured piece of parchment and flatten into a disk. Dust with flour and lay a second piece of parchment over the dough. Roll out until large enough to cut a circle that is at least 1 inch larger than your pie pan. Remove top parchment and cut dough into circle.
  10. Slide a flat baking sheet under the bottom parchment. Put your pie pan upside down in the center of the dough circle. With one hand under the baking sheet and one hand on the pie pan, flip both over. Remove baking sheet and carefully peel back parchment. Ease dough into the pan.
  11. Fill the pie crust with filling.
  12. Roll out the smaller piece and cut a circle a little bigger than the pie pan. Gently roll onto a rolling pin and lay over the filling. Press the edges together, fold them under, and flute the edges.
  13. Bake at 400 F for 10 minutes, then - without opening the oven door - turn the temperature down to 350 F. Bake for additional 40 minutes, or until the crust is golden brown.
  14. Move pie to a rack and allow it to cool. If served warm, it will be a little runny. If cooled (or chilled) it will hold its shape when cut.
  15. Serve with vanilla ice cream or whipped cream.

Roll between parchment. See how smooth it is when you pull the paper back?

Roll between parchment. See how smooth it is when you pull the paper back?

Cut first crust at least 1 inch larger than the pie pan

Cut first crust at least 1 inch larger than the pie pan

Slide a flat baking sheet under parchment. Center upside down pie pan on dough.

Slide a flat baking sheet under parchment. Center upside down pie pan on dough.

With one hand under baking sheet and one on the pie pan...flip!

With one hand under baking sheet and one on the pie pan (don’t press too hard)…flip!

Without stretching, ease dough into pan.

Without stretching, ease dough into pan.

filling

Add filling

Cut top crust a little bigger than the pie pan. Lift with rolling pin and place over filling. Crimp edges and bake.

Cut top crust a little bigger than the pie pan. Lift with rolling pin and place over filling. Crimp edges and bake.

AND NOW…

If you’re in the mood to play with pie crust, here are a few photos of the construction of the garden crust. Press each piece of dough down lightly as you work. You don’t need liquid – they’ll pretty much stay put. Well, except for the fence rails. I kept bumping the darn things.

Also, don’t get too close to the edge. In retrospect, I should have given myself a little more space for fluting the edge of the pie.

Set your top crust on a generously floured baking sheet or piece of parchment. You will need to slide it off onto the pie when it’s finished. If it gets too soft and warm and won’t slide, pop it in the freezer for a couple of minutes and try again, or if you’re coordinated, slip your hands underneath the crust and move it quickly.

Make the fence. Cut a strip, divide it into "slats", and trim each to a point.

Make the fence. Cut a strip, divide it into “slats”, and trim each to a point.

Birdbath: I cut a shapely pedestal, then two identical ovals.

Birdbath: I cut a shapely pedestal, then two identical ovals.

Lay one oval down, cut center out of second oval, and lay the "rim" over the oval to give it depth.

Lay one oval down, cut center out of second oval, and lay the “rim” over the oval to give it depth.

I added a bird, made by pressing and shaping the dough like clay. Mine may look more like a small turkey…hopefully you have more artistic skills!

I added an arbor, then some thin pieces of dough for vines, and little leaves.

I added an arbor, then some thin pieces of dough for vines, and little leaves.

A toothpick is your friend. It will make a nice crease in the leaves, and help place them.

At this point, I stopped taking photos while I struggled with the teeny tiny roses. I finally just took narrow strips of thin dough about an inch long and rolled them up. Good enough!

Add details. A tree on the right, then I added some clouds in the upper left (use your thumb to press all over so they aren't flat)

Add details. A tree on the right, a birdhouse, then I added some clouds in the upper left (use your thumb to press all over so they aren’t flat)

Use a thin spatula or knife to chop up some grass. It looks best if you place it in little "bunches".

Use a thin spatula or knife to chop up some grass. It looks best if you place it in little “bunches”.

Make little balls of dough and then press down with fingers to flatten them.

Make little balls of dough and then press down with fingers to flatten them.

Lay top crust on filling. Pinch layers together and flute the edges.

Lay top crust on filling. Pinch layers together and flute the edges.

Ready for the oven

Ready for the oven

Triple Berry Pie -The Rowdy Baker

 

I know it will hurt to actually take a knife and STAB your masterpiece, but remember: there’s no crying in pie art! It’s just a beginning – there will be many more dough canvases in your future. Think of all the scenic pies you can make for holidays throughout the year.

Have fun with this!

Lorinda

Macaron Topped Cookies

Macaron Topped Cookies - The Rowdy BakerThis crunchy chocolate cookie with a delicate, crispy/chewy topping baked right on is a unique way to enjoy a macaron without overwhelming your sweet tooth! The chocolate cookie is rich and dark – a perfect choice for complementing sugary meringue.

And…those crispy macaron shells are perfect for decorating. Sprinkle lightly with chocolate shavings or sprinkles just before baking, or paint them with food coloring or petal dust after they are baked and cooled! I used an old fashioned paintbrush, but I’ll bet food color markers would be a good choice if you want to add names. Just don’t press too hard!

Even when baked on a cookie, macarons have a little ruffle at the bottom (called feet), so I piped the macaron batter a bit inside of the cookie edge (the macaron may shrink slightly, too) and then decorated around the baked cookie with tiny royal icing dots, using a small round tip.

Pipe the meringue on thin cookie dough, just inside the edge.

Pipe the meringue on thin cookie dough, just inside the edge.

No, my cookie sheet isn’t dirty – it’s SEASONED! That’s my story. Seriously, folks – a seasoned cookie sheet is great; I rarely have to grease it. I love these DoughMaker sheets, but the third one I ordered refuses to season. It’s all shiny, and things do stick sometimes. So it’s mostly for photos!

The cookie dough is a snap to make, and once you get the hang of it, the macarons really don’t take that long either. You can make the cookie dough ahead of time – up to 3 days – but let it sit at room temperature for an hour or so before you try to roll it out.

I got all crazy and split one batch of macarons into three different colors. It worked, but only because I had everything ready before I started mixing the egg whites. Three bowls with food coloring (GEL OR POWDER ONLY) in them, piping bags with large round tips in a row. Yes, for once I was organized. Don’t expect to see that again any time soon.

Now for the recipe, and…a disclaimer: In a perfect world, the recipe will make 48 cookies and 48 macaron tops, but so many things can mess up this plan! The thickness of your cookie dough, size of your cookie cutter, or your exuberance with the macaron topping can leave you with a little extra of one thing or the other. They are both stand alone treats, so I’m sure you can live with a few strays.

I may have gotten a little carried away on this one. Whoops!

I may have gotten a little carried away on this one. Whoops! Um. Don’t do this.

Macaron Topped Cookies
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Author:
Makes approximately 48 cookies.
Ingredients
  • CHOCOLATE COOKIES:
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1 tablespoon milk
  • 1 egg
  • 2 cups all-purpose flour
  • ⅔ cups unsweetened cocoa
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • MACARON TOPPING:
  • 210 grams (2½ cups) almond flour (use the lightest, finest flour you can find)
  • 380 grams (3½ cups) powdered sugar
  • 200 grams (6 whites) egg whites, room temperature or - better yet - aged *
  • pinch of cream of tartar
  • 90 grams (1/2 cup) superfine sugar
  • food coloring - gel or powdered only
  • Shaved chocolate, sprinkles, food colors or petal dust, royal icing (if desired for decorating.)
Instructions
  1. Cream together the butter and sugar.
  2. Add the vanilla, milk, and egg, and beat well.
  3. Add the dry ingredients (slow down there, Tiger...the cocoa will fly everywhere! Beat it on low until it's incorporated) and mix together well.
  4. If you're making this ahead, wrap the dough well in plastic wrap and chill for up to 3 days. Allow dough to sit at room temperature for at least an hour before rolling.
  5. Roll dough out (preferably between lightly floured pieces of parchment) very thin - between ⅛" and ¼". Cut with 3" egg-shaped cookie cutter.
  6. Place approximately 1 inch apart on ungreased baking sheets. Set aside while making macaron topping. (If you don't have enough sheets, arrange cookies on parchment and then slide the parchment onto a cooled sheet.)
  7. MACARON TOPPING:
  8. Weigh or measure the almond flour and powdered sugar. Sift together twice, discarding any large bits that won't go through your sifter, and set aside.
  9. In a large bowl, beat egg whites until foamy. Sprinkle a pinch of cream of tartar over the top and beat until soft peaks form.
  10. While beating, slowly add the superfine sugar. Continue to beat until meringue forms stiff peaks. If you are making just one color, add it now.
  11. Add the dry ingredients and carefully fold in, just until incorporated.
  12. (If you are dividing the topping to make several colors, do so now, before it is "lava" like or it will be over mixed by the time you blend in the coloring. Fold each color until thin enough to flow from your spoon slowly.)
  13. If you are making just one color, continue to fold until mixture will flow slowly from your spoon or spatula. It won't look smooth - it has almonds in it - but shouldn't be "gloppy". Drop a spoonful on a plate and tap the plate against the counter. The batter should smooth out. If there is still a peak on the top, stir a few more times.
  14. This is important: *The more you stir, the thinner it will get (not good), so don't over-stir!*
  15. Spoon into a large pastry bag equipped with a large round tip.
  16. Squeeze bag to pipe around each cookie shape, staying a little inside of the edge. Fill in the middle. If you get too close to the edge, run your finger along it to even it out.
  17. Drop the pan several times onto the counter to flatten out any tip left from piping and remove air bubbles. Pop any air bubbles that come to the surface with a toothpick right away.
  18. Let the pans of cookies sit and dry for about 30 minutes. Meanwhile, preheat the oven to 325 F.
  19. If you are using shaved chocolate or sprinkles to decorate your cookies, do so just before they go in the oven.
  20. Bake cookies 12-14 minutes, or until macarons are firm but not turning dark. Touch the edge of one - if it moves, give it another minute and check again.
  21. Cool cookies on wire racks.
  22. To paint cookies, thin gel or powdered coloring with a little vodka and let your artistic side take over!
Roll out dough nice and thin

Roll out dough nice and thin

Meringue is ready - either add coloring or separate for several colors.

Meringue is ready – either add coloring or separate for several colors.

Folding dry ingredients into beaten egg whites

Folding dry ingredients into beaten egg whites

If you are making several colors, separate topping into bowls and fold in colors until mixture flows slowly from spoon.

If you are making several colors, separate topping into bowls and fold in colors until mixture flows slowly from spoon.

Use your finger to create a clean edge around the cookie.

Use your finger to create a clean edge around the cookie.

Macaron Topped Cookies - The Rowdy BakerI think I may be through with all things macaron – at least until Christmas.

Wishing you the joy of spring –
Lorinda

Please, Bees…Bring Spring! Honey Lemon Cheesecake

Honey Lemon Cheesecake from The Rowdy BakerSweet little jelly bean bees usher in Spring with this honey and lemon cheesecake. Honey adds a mellow sweetness, and sour cream gives it a light tang – a perfect combination!

The cheesecake is easy; making the bees takes a bit of patience and fine motor skills. If you’re not up for that, they sell cute little pre-made bees and flowers too, and no one will judge you!

Bee factory!

Bee factory!

I’ve made gum paste bees before, and the wings stuck on them easily. With jelly beans? Not so much. I tried royal icing and candy melts, and those pesky wings just kept sliding off. Finally I found that the slices of jelly beans I used for wings would stick to the bean body as long as there was a sticky surface exposed. (So, cut a thin slice of jelly bean and then trim a little bit off one end so it STICKS!)

I made small bees using a yellow jelly bean, two slices for wings, and a small piece cut off one end of a jelly bean for the head. A black food color pen works really well for the stripes and eyes. I tried making a stinger out of dark chocolate, but frankly…it looked like the bee was pooping. Had a good laugh over that one. Tiny slices of black jelly beans kind of worked, but I wasn’t very happy with them. Next time I’ll buy some black licorice.

Just for grins, I also made some larger bees, using yellow peanut M&Ms. They looked more like big fat bumblebees…very cute. Those are around the base of the cake.

I found that toothpicks really helped hold the bees in place while I fussed with them and while they dried. (This obviously doesn’t work for the M&M bees – they just have to chill on the plate.) A piece of styrofoam is nice to stick the toothpicks into, but use your imagination. A small box or even a potato would work well, too!

I made the little violet flowers and the bee hive out of royal icing. (Make sure the icing is very stiff when you pipe the bee hive. or maybe you could make one out of half of a lemon?) I forgot to add leaves. Grrrr.  The green icing was sitting on the counter in a pastry bag with a leaf tip, and I forgot to use it! I think it would have looked a lot prettier with that touch of green.Honey Lemon Cheesecake the rowdy baker

The honey comb was made from melted white chocolate, with a little milk chocolate and a tiny bit of yellow candy coloring (a yellow candy melt would work too) to achieve a honey color. Spread it over bubble wrap and place in the freezer until hard, then just peel off and break into pieces.

And….here’s the recipe for the cheesecake!

Honey Lemon Cheesecake
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Ingredients
  • CRUST:
  • 2 cups graham cracker crumbs, finely crushed
  • 2 tablespoons brown sugar
  • 6 tablespoons melted butter
  • CHEESECAKE:
  • 2 pounds cream cheese, room temperature
  • ¼ cup sugar
  • ½ cup honey
  • Juice and zest from one large lemon
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • drop of yellow food coloring (optional)
  • 4 eggs, room temperature
  • 1 cup sour cream, room temperature
Instructions
  1. Heat oven to 325 F.
  2. Prepare 9-inch springform pan by lightly buttering sides of ring. Place a 10-inch round of parchment over the bottom of the pan and set the ring over it. Hold the ring down firmly and close the clasp, trapping the parchment. You should be able to see a small "ruffle" from the outside. This gives your crust a smooth appearance all the way to the plate. It will ooze butter in the oven, so make sure you have a baking sheet or foil under it.
  3. Combine the graham cracker crumbs, brown sugar, and melted butter.
  4. Using a straight sided measuring cup, press crust firmly and evenly in pan. Using one hand to support the side of the pan, press firmly all the way around. Mixture doesn't have to go all the way to the top.
  5. In a large bowl, beat the cream cheese and white sugar until smooth. Add the honey, lemon juice and zest, flour, vanilla, and food coloring. Beat on medium until combined.
  6. Add eggs, one at a time, beating on low just until incorporated. Do not over beat!
  7. Fold in sour cream and pour over crust, smoothing with a knife.
  8. Place pan on baking sheet and bake for 70 minutes. Without opening oven door, turn oven off and let the cheesecake remain in the oven for 30 minutes.
  9. Test by shaking pan gently. The inside should jiggle a bit. This is exactly what you want. If the whole thing wobbles, close the door and leave it in there for another 30 minutes before removing.
  10. If your cheesecake extends over the top of the crust, run a knife gently around the edge, right down to the crust, to avoid cracks as it cools.
  11. Once completely cool, refrigerate until ready to decorate and serve.

Honey gives this cheesecake a lovely, mellow sweetness.

Honey gives this cheesecake a lovely, mellow sweetness.

Trap the parchment with the ring.

Trap the parchment with the ring.

There should be a cute little ruffle sticking out.

There should be a cute little ruffle sticking out.

I like the clean look I get when I do this with parchment. But…it will ooze butter, so make sure the cheesecake is setting on a baking pan – preferably lined with foil!

Really press to make sure the crust stays in place since it isn't pre-baked.

Really press to make sure the crust stays in place since it isn’t pre-baked.

Pour batter into crust and smooth with a knife.

Pour batter into crust and smooth with a knife.

 

Cooling on the counter

Cooling on the counter

Once your cheesecake is chilled, pipe whipped cream around the edge and decorate to suit your tastes. You might even want to drizzle a little honey on the top.Honey Lemon Cake Sliced

Dig in!

And here’s another version, using colored whipped topping for the pastel flowers.Easter Cheesecake

As much as I love winter, I’m so happy Spring is officially here! More Easter recipes to come.

Lorinda

Irish Coffee Macarons

Irish Coffee Macarons from The Rowdy BakerNothing says “Irish” like macarons, right?

Yes, yes…of course they’re French (or Italian, depending on who you believe). Whatever. They sure aren’t Irish, but the idea of green macarons with an Irish coffee filling was just irresistible.

Dark chocolate, cream, butter, Irish Whiskey, Irish Cream, and coffee combine to make a silky truffle-like filling. If you have any left over, you may want to try this; it was amazing!

ganache on ice cream

Heat leftover filling gently and use as a sauce for ice cream

 

A month ago I’d never even eaten a macaron, so baking them has been a real challenge for me. After scouring the Internet, I was determined that Italian macarons were the way to go. A little more work, since you have to boil the syrup to a certain temperature before pouring over the stiff egg whites, but more predictable.

Huh.

Five batches and five different results later (and that almond flour isn’t cheap) I caved in and tried the French method…which is my favorite by far. I measured everything to the gram, and tried several recipes, tweaking measurements to find one that works well. I’m still searching for perfect, but…this is good.

I even tried adding some grated chocolate to the batter just before piping, which made a cool chocolate chip mint shell. They seemed a tiny bit flatter though, so I omitted that step in the next few batches. They’re great with a chocolate mint filling – maybe worth sacrificing loft?choc chip mint macarons

I reduced the sugar a little in the recipe I’m posting, but they’re still sweet – very, very sweet., and any less sugar would compromise the structure of the meringue. The coffee filling helps balance the sweetness out, but if you don’t care for sugary desserts, macarons may not be for you.

As usual, I immerse myself in new projects, refusing to move along until I’m satisfied, so you’ll probably be seeing macarons in many different forms for a while. I’m sure we’ll all survive this current obsession – and that 3 pound bag of almond flour can’t last forever!

I painted a few macarons, using gel color or petal dust thinned with vodka. I used a gold petal dust too, just for fun. I’m no artist, and I’m sure you can do better than I, so please shoot me a picture if you attempt this!Irish Coffee Macarons from The Rowdy Baker

I resisted one step in making macarons, simply because many bakers said it wasn’t necessary, and I wanted to take the path of least resistance. But…after many, many attempts, I have to admit that it’s better if you age your egg whites. I don’t do it for days, because the thought of leaving egg out at room temperature gives me the willies, but even 18-24 hours seems to help stabilize the mixture. This is just my opinion; you might not notice a difference.

Tips:

  • Start with squeaky clean utensils. Egg whites do not like grease!
  • If you don’t want to age your egg whites, at least make sure they’re at room temperature.
  • For best results, weigh your ingredients, but if you don’t have a scale, my measurements work pretty well.
  • The almond flour really makes a difference. Make sure it says “flour”, and look for blanched almond flour; it makes a prettier macaron. I used Bob’s Red Mill until I found the 3 pound bag of Honeyville brand at Costco. It’s a super fine grind at a great price. (And no, I don’t get kickbacks from any companies!)
  • To avoid having your batter drip out of the tip as you fill your pastry bag, place the tip in the bag firmly and give the bag a little twist right above the tip – then tuck the twist right into the tip. Once the bag is filled, just pull the tip down before piping. I use a pitcher to hold my pastry bag while I’m filling it.
  • Silpat – especially the kind for macarons, with circles – works great for macarons, I think the bottoms are prettier and they release better, but parchment is preferred by some bakers, so it’s your choice.
  • Circles are your friend. If you’re not using macaron silpats, draw 2-inch circles on parchment (flip it over before using, of course) or make one good, dark, cardboard template that you can see through the parchment and just slide it out from under each sheet to use on the next. Pipe in the center of each circle to about 1/4″ from the edge. When you tap the pan the macarons will spread out a bit to fill the circle.

    I don't pipe all the way to the circle edge. If you want to do that, you may want to make your circles 1-1/2" instead of 2"

    I don’t pipe all the way to the circle edge. If you want to do that, you may want to make your circles 1-1/2″ instead of 2″

  • Unless you happen to have 4 sturdy baking sheets, pipe directly on a piece of parchment on the counter (put a little batter under each corner or weigh each corner down to hold it steady) and slide a cooled cookie sheet underneath when it’s time for that batch to go in the oven.
  • To avoid pointy tops, test a spoonful of batter on a plate to make sure it’s thin enough. If you tap the plate on the counter a few times and the batter doesn’t smooth out, give it a few more stirs.
  • Don’t be shy about dropping each pan of piped macarons on the counter. Do it several times. Air in the batter = hollow shells, and you don’t want that!
  • Only use gel or powdered colors.
Irish Coffee Macarons
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Author:
Makes 24 2-inch macarons (48 shells)
Ingredients
  • MACARONS:
  • 210 grams (2½ cups) almond flour (use the lightest, finest flour you can find)
  • 380 grams (3½ cups) powdered sugar
  • 200 grams (6 whites) egg whites, room temperature or - better yet - aged *
  • pinch of cream of tartar
  • 90 grams (1/2 cup) superfine sugar
  • green food coloring (gel or powdered)
  • *******
  • FILLING:
  • 8 ounces dark chocolate, chopped coarsely
  • 2 tablespoons butter
  • ¾ cup (divided) heavy whipping cream
  • 1 teaspoon espresso powder, or dark instant coffee powder
  • 2 tablespoons whiskey
  • 2 tablespoons Irish Cream Liqueur
  • 1 cup powdered sugar
  • * To age egg whites, cover lightly with a towel and leave on the counter for 24 hours before using.
Instructions
  1. Prepare heavy baking sheets by covering with parchment or using silpat sheets. (Before piping macarons on parchment, put a little batter under each corner to hold it down.) If you don't have 4 baking sheets, you can cool and slide sheets under each batch before putting in the oven.
  2. Weigh or measure the almond flour and powdered sugar. Sift together twice, discarding any large bits that won't go through your sifter, and set aside.
  3. In a large bowl, beat egg whites until foamy. Sprinkle a pinch of cream of tartar over the top and beat until soft peaks form.
  4. While beating, slowly add the superfine sugar. Continue to beat until meringue forms stiff peaks.
  5. Add food coloring and stir just until it is incorporated.
  6. Add the dry ingredients and carefully fold in, just until it is thick but will pour slowly from your spoon or spatula. It won't look smooth - it has almonds in it - but shouldn't be "gloppy". Drop a spoonful on a plate and tap the plate against the counter. The batter should smooth out. If there is still a peak on the top, stir a few more times.
  7. This is important: *The more you stir, the thinner it will get (not good), so don't over-stir!*
  8. Spoon into a large pastry bag equipped with a large round tip.
  9. Squeeze bag to pipe uniform "patties" (about 1½") on prepared pans, about an inch apart. Drop the pan several times onto the counter to flatten out any tip left from piping and remove air bubbles. Pop any air bubbles that come to the surface with a toothpick right away.
  10. Let the pans of macarons sit and dry for about 30 minutes. Meanwhile, preheat the oven to 300 F.
  11. Place one sheet of macarons in the oven at a time, on the middle rack. Bake for 13 minutes. Check to see if they are done by touching one gently on the side. If it moves at all, give the macarons another minute or two.
  12. Slide parchment or silpat onto a cooling rack. Let them cool completely before removing.
  13. Repeat with remaining baking sheets.
  14. If your macarons aren't all uniform, match up pairs of equal sizes before piping on the filling.
  15. FILLING:
  16. In a large pan on low heat, combine chocolate, butter, ½ cup of the whipping cream, and coffee powder, Stir frequently until mixture is melted and smooth.
  17. Remove from heat and add whiskey and liqueur. Stir until blended and let pan cool 15-20 minutes, or until cool to the touch. If you have a thermometer, wait until the mixture drops under 80 degrees. (You can put the pan in a bowl of cold tap water, stirring frequently, to hurry it up.)
  18. With a hand mixer, beat until mixture lightens in color and begins to thicken.
  19. Add powdered sugar and beat well.
  20. Slowly trickle in the remaining ¼ cup cream, beating continuously until the filling is fluffy and mousse-like, When you scrape a rubber spatula down the middle of the pan, the filling should not fill the space back in. MIXTURE WILL BE SOFT, but firms up quickly as you work with it.
  21. Using a pastry bag and large round tip, pipe onto one macaron shell. Gently cover with second shell. It's best to pipe filling close to the edge to avoid having to press down too hard. Don't be tempted to pipe them all at once, or the filling may be too firm to set the top macaron.
  22. Refrigerate macarons for 24 hours before serving (or up to 3 days) to give the filling time to blend into the shells a bit.
Macaron shell ingredients

Macaron shell ingredients

Here's the colored meringue. See the peak? It's ready to go!

Here’s the colored meringue. See the peak? It’s ready to go!

Fold in the dry ingredients carefully. Don't stir! It's hard to believe that this will turn into......

Fold in the dry ingredients carefully. Don’t stir! It’s hard to believe that this will turn into……

This! It needs to flow, but not be runny.

This! It needs to flow, but not be runny.

There are different methods of piping – from the top (my method), from the side, and from the top, pulling off to the side. Though I forgot to take a picture of myself piping this batch, here’s a photo showing the chocolate chip macarons being piped onto a silpat. I dropped the pan on the counter a few times and got rid of those pesky peaks.

Piping mint chocolate chip macarons

Piping mint chocolate chip macarons

Drop the pan several times to release air bubbles. You can use a toothpick to pop any stubborn ones.

Drop the pan on the counter several times, then use a toothpick to pop any stubborn air bubbles.

Baked. Yeah, I got a little generous with the size on this batch. Smaller is better; they're SWEET!

Baked. Yeah, I got a little generous with the size on this batch. Smaller is better; they’re SWEET!

Slowly melt chocolate, cream, butter, and coffee powder

Slowly melt chocolate, cream, butter, and coffee powder

Beat in the powdered sugar - right there in the pan.

Beat in the powdered sugar – right there in the pan.

Trickle in remaining cream and beat until mousse-like

Trickle in remaining cream and beat until mousse-like

Filling will be soft, but shouldn't flow back into a track made with a spatula.

Filling will be soft, but shouldn’t flow back into a track made with a spatula.

.Irish Coffee Macarons and rainbows

…but wait, that’s not all!

BONUS! This recipe is part of a group post.

To welcome Spring, I joined three of my favorite blogger/bakers to bring you some new recipes to usher in the season. The photos and links to their creations are below. Hope you’ll take a moment to visit them and check out their posts! – Lorinda

Amy, of Crumbs in My Mustachio, has paired juicy strawberries with chocolate in this mouth-watering Chocolate Strawberry Tart

Amys spring recipeCydnee, of Tampa Cake Girl, takes meringue to the limit with her luscious Mile High Lemon Meringue Pie
Cydnees mile high lemon meringue pie

Lysska, of Cooking from a Stay at Home Mom, made a giant peanut butter cup, inspired by Reese’s Peanut Butter Eggs. (Be still, my heart.) Here’s her recipe for Easy Reeses Peanut Butter Cup Pie

lysskas spring dessert

 

 

 

Tropical Strawberry Tortecake!

Tropical Strawberry Tortecake from The Rowdy Baker

 

Here is a recipe that is definitely a labor of love, an artistic adventure, and a culinary explosion of flavors and textures.

The recipe looks long because…well, because it is! Let’s go with “involved”, but not difficult. You will be making pie crust, pastry cream, thickened pineapple puree, and coconut whipped cream. You’ll also be melting chocolate, slicing and sugaring strawberries, and thickening strawberry juice for a pretty drizzle. If you choose to, you will make a few chocolate curls or toast a little coconut.

Oh, and you’ll also be washing lots of bowls, pans, and equipment.

and it is…

ABSOLUTELY WORTH IT!

Tropical Strawberry Tortecake - The Rowdy Baker

 

If you’re shaking your head, saying “Oh, hell no!”, remember this: Most of this can be made ahead so the assembly can be done quickly when you’re ready. There are also short cuts, should you choose to use them, such as vanilla pudding instead of pastry cream, crushed pineapple instead of the lovely, light puree, and whipping cream from a can for the top. You could even (this hurts to say it) use packaged pie crusts.

This took me about 2 hours, start to finish. I think I could do it more quickly now, since part of that time was spent searching for my blender and doing a little bit of cleaning up as I went.

Hope you like stirring! During the process of making this, you will need to remember to occasionally stir the strawberries, the pastry cream, and the pineapple puree.

Tropical Strawberry Torte Cake
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Author:
Makes four generous, luscious desserts. Six, if you make thinner layers of pie crust.
Ingredients
  • FRUIT:
  • 2 cups, packed, thinly sliced strawberries
  • ½ cup sugar
  • 2 cups fresh pineapple, in small chunks
  • ¾ (approximately) teaspoon agar-agar, divided (I buy this in bulk at my local health food store.)
  • ****
  • PASTRY CRUST:
  • ¼ cup milk
  • 1 tablespoon vodka (you can use the cheap stuff! Or if you prefer, you can use white vinegar.
  • 2 cups all-purpose flour
  • 1¼ teaspoons salt
  • 1 cup shortening, very cold
  • Coarse sugar (I use sparkling sugar)
  • 1 ounce of melted dark chocolate
  • ½ teaspoon coconut oil
  • ****
  • PASTRY CREAM:
  • 4 tablespoons cornstarch
  • ⅓ cup sugar
  • ⅓ cup water
  • 3 egg yolks
  • 1 cup whole milk (you can substitute half & half if you want a richer cream)
  • 1 teaspoon vanilla
  • ****
  • FOR DECORATING (optional)
  • Whipped coconut milk (using can of chilled coconut milk)* or lightly sweetened whipping cream
  • Chocolate curls
  • Toasted coconut
Instructions
  1. Place sliced strawberries in a small bowl and add ½ cup sugar. Stir well and set aside. (Stir now and then, when you think about it.)
  2. Heat oven to 400 F.
  3. MAKE PASTRY:
  4. In a small cup, combine the milk and vodka. Set aside.
  5. In a large bowl, combine the flour and salt. With your fingers (or a pastry blender), blend the cold shortening into the flour mixture until well combined. Use a light hand; it's fine if there are small lumps of shortening visible.
  6. Add milk and vodka all at once. Stir gently, using fingers or fork, until you can gather it into a rough ball.
  7. Flatten dough onto a lightly floured piece of parchment. Sprinkle with flour and cover with parchment. Roll out about ¼-inch thick.
  8. Remove top sheet of parchment and lightly sprinkle with coarse sugar. Pat gently with your hand. Place the top piece of parchment back on dough and, grabbing one edge (make sure you have both pieces of parchment AND a little of the dough in your hands), flip it quickly over.
  9. Peel off top, sprinkle that side with sugar and pat. Cut with 3-inch square cookie cutter. You should easily get 12 squares, with a little dough left over. (bake and eat the scraps!)
  10. Using flat spatula, move squares to ungreased baking sheet. Prick all over with a fork and bake for about 10-12 minutes, or until just beginning to get brown around the edges. Move to a cooling rack.
  11. Melt chocolate and coconut oil in a small pan on low, or in the microwave. Melt it slowly, stirring often. Drizzle over cooled pastry squares. (I like to use a small zipper bag with one corner snipped off.)
  12. MAKE PASTRY CREAM:
  13. In a medium bowl, whisk together the cornstarch, sugar, water, and egg yolks until frothy.
  14. In a medium pan over medium heat, bring milk almost to the boiling point. You should see bubbles all around the edges, and bubbles just beginning to come up in the middle.
  15. Pour half of the hot mixture into the egg yolk mixture, whisking thoroughly. Return the mixture to the pan and whisk over medium-low heat until it thickens...1 -2 minutes. Remove from heat and add vanilla. Whisk well to avoid lumps. Cover lightly and whisk every 5 minutes or so until it cools completely.
  16. MAKE PINEAPPLE PUREE:
  17. Place pineapple in blender and blend until smooth. Measure out 1½ cups of puree. If you don't have quite enough, add some of the sugar-juice from the strawberries.
  18. Place puree in a small pan over medium heat. Sprinkle with ½ teaspoon agar-agar. Whisk until mixture comes to a boil. Lower heat if necessary to keep mixture at a low simmer for 3-4 minutes. Remove from heat and set aside, stirring occasionally until room temperature.
  19. Add one-third of the cooled pastry cream to the pineapple mixture and stir well.
  20. Drain strawberries, reserving the liquid.
  21. Place one pastry square on each dessert plate.
  22. Place a spoonful of pastry cream on each square, spreading cream slightly.
  23. Place a spoonful of pineapple puree on the pastry cream, spreading slightly.
  24. Divide half of the strawberries between the four squares, and top with another pastry square.
  25. Repeat, ending with pastry square.
  26. In a small pan, combine ½ cup reserved strawberry juice and a pinch of agar-agar. Stir on medium high until thickened. Drizzle over desserts.
  27. Top with whipped coconut milk or whipping cream. Garnish with chocolate curl, a strawberry slice, or toasted coconut.
  28. Serve proudly!
  29. *To whip coconut milk, open chilled can of coconut milk and carefully scoop out the solid cream at the top. Discard (or use elsewhere) liquid at the bottom. Beat in a cold bowl, just as you would whipping cream. Sweeten to taste after cream forms peaks.

I took photos – lots and lots of photos, but will try to just hit the highlights. Here we go!

Stir sugar into strawberries. Set aside but stir occasionally.

Stir sugar into strawberries. Set aside but stir occasionally.

I use vodka in my pie crust. You can use vinegar if you'd prefer.

I use vodka in my pie crust. You can use vinegar if you’d prefer.

Add liquids to flour and stir gently with fingers or fork.

Add liquids to flour and stir gently with fingers or fork.

Flip the dough over, parchment and all, and pull off top piece of parchment.

Flip the dough over, parchment and all, and pull off top piece of parchment.

Sprinkle dough with coarse sugar. (I like sparkling sugar!)

Sprinkle dough with coarse sugar. (I like sparkling sugar!)

I'm generous with this stuff because I love CRUNCH!

I’m generous with this stuff because I love CRUNCH!

Cut out 12 squares

Cut out 12 squares

Place on baking sheet and prick all over with a fork

Place on baking sheet and prick all over with a fork

Bake until they just start turning golden brown at the edges. (They kinda look like saltines!)

Bake until they just start turning golden brown at the edges

Sprinkle agar-agar on pineapple puree and simmer

Sprinkle agar-agar on pineapple puree and simmer

The pastry cream - nice and thick

The pastry cream – nice and thick

Assemble! Add some pastry cream. (You can be a little more generous than this.)

Assemble! Add some pastry cream. (You can be a little more generous than this.)

Add the pineapple puree

Add the pineapple puree

Then some berries, and...repeat!

Then some berries, and…repeat!

Find a FORK!

Find a FORK!

More desserts, coming up. But first, I’d better hit that stationary bike in the back bedroom…

Lorinda

 

Sour Cream Apple Muffins

Sour Cream Apple Muffins - The Rowdy BakerI baked a Sour Cream Apple Pie for dessert last week and it reminded me of a muffin my son and I created a long, long time ago. Of course, that recipe has long since disappeared, but I think I’ve managed to come close to our original concept.

There were some changes made to my basic muffin recipe, since I wanted them to be rich (butter instead of oil), yet light and fluffy (cake flour instead of all-purpose). I also used tulip muffin liners because it gives you more room to PILE ON the streusel topping.

Pile on the streusel!

Pile on the streusel!

There is cinnamon in the streusel, and a little in the muffins, but the important flavor – the flavor that makes these taste just like my favorite pie – is nutmeg. I was pretty generous with it, so if you’re not as fond of nutmeg as I, you may want to cut the amount in half.

The fragrance is out of this world, and they’re good either hot out of the oven or room temperature.Sour Cream Apple Muffins from The Rowdy Baker

You’ll get 12 tall muffins from this recipe if you use tulip liners. If you want to use regular muffin liners, fill them 2/3 full and then add streusel to the top. You should get approximately 16-18 muffins that way. There will also be some muffin-top action happening, so grease the top of the pan lightly so the streusel won’t stick.

Sour Cream Apple Muffins
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Author:
Makes 12 muffins (using tulip muffin liners) or 16-18 muffins using regular liners.
Ingredients
  • STREUSEL TOPPING:
  • 1 cup white sugar
  • 1 cup flour (all-purpose is best, but cake flour works too.)
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 7 tablespoons melted butter (1 stick, minus one tablespoon)
  • MUFFINS:
  • 2 cups cake flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg (more or less to taste)
  • 1 tart apple, peeled, cored, and chopped into small pieces (I use Granny Smith)
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 6 tablespoons melted butter
  • 2 eggs
  • 1 cup sour cream
  • 2 tablespoons milk
  • 1 teaspoon vanilla
Instructions
  1. Heat oven to 375 F. Place 12 paper tulip-shaped liners in muffin pans. (If you are using regular liners, you will need two pans, as there will be 15-18 muffins.)
  2. In a small bowl, combine all of the streusel ingredients. Stir with a fork until combined, and set aside.
  3. In a large bowl, sift together twice: flour, 1 cup sugar, baking powder, soda, salt, and nutmeg.
  4. In a small bowl, toss the chopped apple with 1 cinnamon and 1 tablespoon sugar. Add to dry ingredients, folding in carefully. Don't put that bowl in the sink...use for the next step!
  5. Whisk together melted butter, eggs, sour cream, milk, and vanilla. Fold gently into the dry ingredients, being very careful not to stir, just until most of the flour is incorporated - you should be able to see a few wisps of flour.
  6. Divide between 12 tulip liners. (If you are using regular liners, fill approximately ⅔ full.)
  7. Break the streusel up with a fork and sprinkle over muffin batter. Use it up! Trust me - there's no such thing as too much streusel!
  8. Bake for approximately 22 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.
  9. Cool on a rack for 5 minutes, then remove cupcakes from pan to cool completely.

Here's what you'll need.

Here’s what you’ll need.

Sift together the dry ingredients...twice!

Sift together the dry ingredients…twice!

Coat the chopped apples in cinnamon sugar

Coat the chopped apples in cinnamon sugar.

Gently toss apples in flour mixture.

Gently toss apples in flour mixture.

Add the liquids, and very gently fold in. A few wisps of flour showing is just fine!

Add the liquids, and very gently fold in. A few wisps of flour showing is just fine!

Spoon batter into liners and cover with streusel.

Spoon batter into liners and cover with streusel. More streusel than this!!!

Smother the muffin batter with streusel!

Smother the muffin batter with streusel!

Sour Cream Apple Muffins - From The Rowdy Baker

  • A soft, light texture
  • Al dente, tangy apple chunks
  • Crisp, sweet, crumbly topping

Breakfast just doesn’t get any better than this!

And believe it or not, even though there are quite a few ingredients, I can have these ready for the oven in 20 minutes; you can too!

Lorinda

Chocolate Cherry Tea Cookies

Leave it plain for a pretty hanging cookie.

Leave it plain for a pretty hanging cookie.

These tender little sugar cookies with bits of chocolate and maraschino cherries will delight anyone with a sweet tooth. Surprise co-workers, friends, and loved ones with homemade Valentine treats!

(Also, at the bottom of the blog you’ll find links to three more recipes from my amazing blogger friends – and you do not want to miss those, so read on!)

They’re versatile! Decorate with chocolate, use a special heart-shaped “cup hanger” cutter, make little two-bite hearts with chocolate centers or write names on larger hearts.Add color for a hot pink Valentine effect, or let the cherries give them just a hint of peachy pink.

Drizzle or dip - chocolate is always a good choice!

Drizzle or dip – chocolate is always a good choice!

Make a dainty hot pink cookie to go with a cup of tea.

Make a dainty hot pink cookie to go with a cup of tea.

I often use a variation on my basic shortbread cookie because I love the texture – and because the recipe is EASY!  They are a little fragile though, so make sure they’re cooked long enough (too soft and they’ll break, but bake them too long and the pink will turn an unattractive color) and handle and transport them with care.

This makes a lot of cookes – 6 dozen. The baked cookies freeze well, or you can always freeze the cut out shapes between layers of parchment in a zipper bag. Or you can just eat them with abandon!

 

Chocolate Cherry Tea Cookies
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Author:
Ingredients
  • 2 cups powdered sugar
  • 2 cups butter, softened (if using unsalted butter, increase salt by ¼ teaspoon)
  • 1 teaspoon cherry flavoring
  • A few drops of pink or red food coloring, if desired
  • 2 egg yolks
  • 1 cup mini chocolate chips
  • 24 (to taste) maraschino cherries, finely chopped and lightly blotted with paper towels
  • 4 cups flour
  • ½ teaspoon salt
  • 1 cup cornstarch
Instructions
  1. Heat the oven to 350 F.
  2. In a large bowl, combine powdered sugar and butter. Beat until light and fluffy.
  3. Add flavoring, food coloring if using, and egg yolks, and blend well. (If using a stand mixer, you may want to switch to the dough hook at this point!)
  4. Add the chocolate chips, cherries, flour, salt and cornstarch. Stir just until the mixture forms a smooth dough. Dough will be stiff! If you have a sturdy dough hook, let it do the work. If not, you might have to knead it together by hand.
  5. Roll out the dough to about ¼ inch thick between sheets of lightly floured parchment. Cut with cookie cutters of your choice.
  6. Place 1 inch apart on ungreased cookie sheet and bake 11-12 minutes, The bottom edges should just be turning golden brown. Watch the cookies carefully - if they get too dark the pink will turn an unattractive orange color!
  7. Move cookie sheet to a rack to cool for 1 to 2 minutes, then slide cookies onto rack to cool completely.

Your choice: natural or hot pink!

Your choice: natural or hot pink!

Chop and lightly blot cherries.

Chop and lightly blot cherries.

Beat the butter and powdered sugar until fluffy.

Beat the butter and powdered sugar until fluffy.

Add chips, cherries, and dry ingredients. Use a dough hook or lots of muscle!

Add chips, cherries, and dry ingredients. Use a dough hook or lots of muscle!

Roll and cut into your favorite shapes.

Roll and cut into your favorite shapes.

Another option.

Another option.

Chocolate Cherry Tea Cookies with chocolate hearts The Rowdy Baker

Well, this is officially my last Valentine’s post of the year. I still have half a gallon of cherries – which means I either need to freeze them or eat them. Hmmmm……freeze or eat? Freeze or eat?

Well, that was a no-brainer, wasn’t it?

Here are those wonderful recipes I told you about. Crumbs in My Mustachio created a “Tiramisu Cheesecake”, Moore or Less Cooking Blog brought “Fudgy Cherry Cheesecake Brownie Bars”, and Tampa Cake Girl baked an “I Love Chocolate Cake”. Hope you’ll stop by and visit their blogs!

broads valentine collage

Happy Valentine’s Day to all of my Rowdy friends!   Lorinda

 

Cherry Marshmallows – Dipped in Chocolate!

Chocolate Cherry Marshmallow HeartsI adore chocolate covered marshmallows. Plain, flavored, dark chocolate, milk chocolate – I love them all. Well…except for the cheap kind (not even individually wrapped) you get in an egg carton at Easter. Those suck. Patooey!

Anyhow, since I’m working my way through a gallon jug of maraschino cherries, it only makes sense that they found their way into gooey chocolate covered marshmallows. Making marshmallows is really very easy, and they taste so much better than the ones from the store.

Dipping things in chocolate isn’t my favorite thing to do; for some reason I don’t have any problem getting flour and powdered sugar everywhere, and can dig my hands into a big pile of dough, but I really don’t like getting chocolate on my hands.

I pull up my big girl panties and do it, though – because the results are always, always good.

These marshmallows are mild tasting, with little bursts of cherry flavor. I think it complements milk chocolate coating very well.  If you want a more distinct cherry taste, or are using a strong dark chocolate for dipping, just add a little cherry flavoring in place of some of the vanilla. You can also add a dash of coloring if you choose.Chocolate Cherry Marshmallow Hearts up close

Cherry Marshmallows - Dipped in Chocolate
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Author:
This recipe will make about 15 large chocolate hearts.
Ingredients
  • 24 maraschino cherries (more or less, to taste)
  • ½ cup cold water
  • 3 packages of powdered gelatin (like Knox)
  • 2 cups granulated sugar
  • ¼ cup water
  • ⅔ cup light corn syrup
  • ¼ teaspoon salt
  • 1 teaspoon vanilla (or ½ teaspoons vanilla, ½ teaspoon cherry flavoring)
  • 1 cup powdered sugar
  • ¼ cup cornstarch
  • 1 tablespoon shortening or coconut oil
  • 12 ounces chocolate, chopped - or you can use good-quality chocolate chips
Instructions
  1. Finely chop the maraschino cherries. Roll in paper towels, pressing firmly to remove as much juice as possible. Set aside.
  2. Line a 9x13" (quarter sheet) pan with plastic. I find it's easiest to do this if I oil the pan lightly first to hold the plastic in place. Lightly oil the plastic.
  3. Put ½ cup cold water in a large mixing bowl (a sturdy stand mixer works best) and sprinkle the gelatin over the water. Let the mixture sit for about 10 minutes to soften the gelatin. You don't need to stir it..
  4. In a medium pan on medium heat, bring sugar, ¼ cup water, and corn syrup to a boil, stirring constantly. Once the mixture boils, stop stirring and let it boil for 2 minutes.
  5. Pour hot syrup slowly over gelatin mixture, mixing on low speed until well combined.
  6. Add salt and beat on high until very thick. It doesn't have to hold a stiff peak, but when a beater or spoon is lifted, it should hold shape and not immediately return into the bowl. This could take anywhere from 5 minutes to 15 minutes, depending on your mixer.
  7. Add vanilla, flavoring if you're using it, and chopped cherries.
  8. Spread evenly in pan. Allow the marshmallow to set for at least 3 hours. The top should not feel sticky!
  9. in a small bowl, combine the powdered sugar and cornstarch.
  10. Lift the plastic wrap and marshmallow out of the pan and set on a level surface. Cut with a lightly greased cookie cutter, dredging each heart in the powdered sugar, cornstarch mix. Flip the marshmallow from hand to hand to dust off excess sugar.
  11. Melt shortening or coconut oil and chocolate together slowly, using a pan on lowest heat or a microwave at 50% power in 30 second increments. Stir often! Chocolate should be smooth and barely warm. If it is too thick, add a little more oil. Stir, stir, stir!
  12. Cover a baking sheet with parchment.
  13. Dip each marshmallow in the chocolate, covering completely. The marshmallows are pretty sturdy - they won't melt. A large serving fork works well for this. Tap against the edge of the bowl or pan to remove excess chocolate. Use a knife or spatula to slide heart onto parchment.
  14. Chill in refrigerator until chocolate is firm. Decorate if desired, using drizzled chocolate, sprinkles, or edible glitter. Or write names on the hearts with royal icing.

 

Squeeze out all the juice from the chopped cherries.

Squeeze out all the juice from the chopped cherries.

Sprinkle gelatin over old water.

Sprinkle gelatin over old water.

Boil sugar, water, and corn syrup.

Boil sugar, water, and corn syrup.

Slowly add hot syrup to gelatin mixture.

Slowly add hot syrup to gelatin mixture.

Beat until VERY thick. It looks like it's falling off the beater, but it's just hanging there.

Beat until VERY thick. It looks like it’s falling off the beater, but it’s just hanging there.

Add flavor and cherries and spread into prepared pan.

Add flavor and cherries and spread into prepared pan.

When firm, cut out shapes using greased cutter.

When firm, cut out shapes using greased cutter.

Dredge hearts in powdered sugar and cornstarch.

Dredge hearts in powdered sugar and cornstarch.

Dip!

Dip!

Chocolate Cherry Marshmallow Hearts dipped

 

We’ve still got some cold weather here, and I’m thinking I’ll try one of these plopped into a big mug of hot cocoa tonight.

Enjoy!

Lorinda

Chewy Chocolate Cherry Cookies

Chewy Chocolate Cherry Cookies The Rowdy BakerWith a soft, chewy texture that lies somewhere between a cookie and a brownie, this explosion of dark chocolate and maraschino cherry will satisfy you right down to your toes. And yes, I get a little bit passionate about cherries!

 

The Rowdy Baker loves her some cherries!

The Rowdy Baker loves her some cherries!

This recipe is a little fussier than a normal cookie recipe – more ingredients, a few extra steps – but it’s well worth the effort, especially for a holiday like Valentine’s Day.

Chewy Chocolate Cherry Cookies
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Author:
Makes 4-5 dozen These cookies get softer and more flavorful after 24 hours!
Ingredients
  • 1 cup (2 sticks) butter
  • 6 ounces unsweetened chocolate
  • 1½ cup white sugar
  • 1 cup brown sugar, firmly packed
  • 1 tablespoon vanilla
  • ¼ cup buttermilk
  • 4 eggs, room temperature
  • 3½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup mini chocolate chips (or finely chopped chocolate)
  • ½ cup chopped walnuts - more if desired
  • 1 10-oz jar maraschino cherries
  • ICING:
  • ⅓ cup heavy cream
  • 2 ounces unsweetened chocolate
  • 2 tablespoons maraschino cherry juice or ¼ teaspoon cherry flavoring (optional)
  • 1 cup powdered sugar
  • decorate with maraschino cherries, sprinkles, chopped nuts
Instructions
  1. Heat oven to 350 F. Lightly grease two baking sheets (or cover with parchment)
  2. Drain cherries, reserving 2 tablespoons for icing, if desired. Chop cherries into small pieces and set aside. (Don't press or dry the chopped cherries...a little juice is fine.)
  3. In a medium pan, melt butter and unsweetened chocolate together on low heat. Stir frequently. When chocolate is completely melted, remove from heat and stir.
  4. Add white sugar and brown sugar to the butter mixture and stir well.
  5. Add vanilla and buttermilk, stirring until combined.
  6. Put mixture into a large bowl. Add eggs and beat on medium speed for 1 minute.
  7. Add flour, baking powder, baking soda, and salt, and mix just until dry ingredients are incorporated.
  8. Add chocolate chips, walnuts, and chopped cherries.
  9. With cookie scoop or by rounded tablespoon, drop dough at least 1 inch apart on prepared baking sheet. (Don't chill this dough. Bake the cookies right away, or scoop onto baking sheets and freeze for later.)3-4 minutes before moving to the rack to cool completely. Ice and decorate cookies.
  10. ICING:
  11. In a medium pan, heat the cream, chocolate, and cherry juice on low, stirring frequently until chocolate is melted. Remove from heat and stir well, until completely smooth. Gradually add the powdered sugar and beat until smooth and creamy. Let icing sit, stirring occasionally, until thick enough to spread without dripping...about 1 hour. (This will vary, depending on the temperature of your house.)

Note: Bake these right away. If you let the dough sit too long or put it in the fridge, it will set up like soft fudge!  If you don’t want to bake them all, I suggest scooping the dough onto baking sheets and freezing for later.

Chop those cherries!

Chop those cherries!

Melt the butter and chocolate.

Melt the butter and chocolate.

Add the sugars and stir like crazy!

Add the sugars and stir like crazy!

Stirring in the chocolate chips, nuts, and cherries.

Stirring in the chocolate chips, nuts, and cherries.

Scoop onto prepared sheet - parchment for this batch.

Scoop onto prepared baking sheet – parchment for this batch.

Baked. Aren't they pretty?

Baked. Aren’t they pretty?

And now, for the icing!

Gently melt the chocolate and cream (and maybe a little cherry juice) for the icing.

Gently melt the chocolate and cream (and maybe a little cherry juice) for the icing.

Whisk in the powdered sugar until it's velvety smooth.

Whisk in the powdered sugar until it’s velvety smooth.

Dollop (best for cherries) or spread (best for sprinkles) the icing.

Dollop (best for cherries) or spread (best for sprinkles) the icing.

Admire your creations before they disappear!

Admire your creations before they disappear!

Here’s another idea: Buy some glass candle holders from the dollar store and serve individual cookies at each place setting. Pretty classy, huh?Chewy Chocolate Cherry Cookies individually served The Rowdy Baker

So many cherries, so little time. I’m not sure why I bought a gallon of the things…guess I forgot the advice to “never shop hungry”!

Lorinda

Play Review – Winning Super Bowl Dishes!

 

Game Day Collage 2016

I put my four favorite football party recipes together into this quick post with links to all of the recipes. Enjoy!

An easy cheese ball and some delicious, crispy rye crackers are perfect for a crowd. You’ll find the recipe for both here: Football Rye Crackers and Cheese Ball

football rye crackers and cheeseball watermarked

 

Salmon dip in a crusty football-shaped bread bowl is a lot more fun and imaginative than little smokies or chips and salsa! It uses one of my easiest bread recipes, and the salmon dip is a snap to throw together. Find it here: Succulent Salmon Dip (in a crunchy football bowl!)

salmon dip bowl from The Rowdy Baker

 

Little soft pretzels stuffed with ham and cheese will make everyone cheer! Get the recipe here: Ham and Cheese Pretzel Bombs

 

ham and cheese pretzel bombs

And my favorite of all, a football shaped meatloaf made with ground pork and ham, and coated with a tangy glaze…a true “pigskin” for those chest-beating guys. Come and get it: Game Day Glazed Meatloaf

Game Day Glazed Meatloaf from The Rowdy Baker

 

PARTY ON!

Lorinda