Posts tagged ‘chocolate’

August 31, 2011

Vodka Cheesecake: To Chicago, With Love

My latest, greatest find in the world of food and drink is one that I’m extremely excited about, to say the least.  It excites me to the point that it’s impossible for me to waste another moment thinking up a witty introduction to build it up before actually revealing what it is.  UV Vodka: Cake.  Yes, that’s right… white cake flavored vodka.

Tracking down a bottle (or two) of this liquid heaven proved to be quite a challenge, and figuring out how to use it in a recipe wasn’t as easy as you might think, either.  What was I going to do, use it to make a “cake-flavored-vodka -flavored cake?”  I can’t even speak that phrase without slurring, especially after a couple cake-flavored cocktails.  Or should I say, “cake-tails.”

With my best friend Nina’s 23rd birthday fast approaching, I finally buckled down, stopped recipe “experimenting” (aka, playing bartender instead of baker), and cut to the chase.  I eventually came up with the idea of using the vodka in a cheesecake and was immediately sold.  Nina absolutely needed some sort of birthday cake and I knew she liked cheesecake, and as a no-bake recipe, it’s great for summer.  I combined the buttercream-fragrant vodka with velvety cream cheese filling and tons of fresh vanilla bean flecks and flavor, poured it onto a crumbly chocolate graham crust, and a masterpiece had been born.  Even airport security staff seemed tempted to sneak a taste upon learning what I was carrying in my luggage aboard my flight to see Nina in Chicago.

The cake went over so well in Chicago that I ended up making a second for my vacation with my Virginia family and their friends.  One of their friends on the trip was Maxim, who just so happens to be from Russia and grew up in the former USSR (and knows a thing or two about vodka!).  I was thrilled when he gave the cake his stamp of approval!  Whitney also insisted that it was her favorite dessert that I’ve made thus far, which makes me so happy that it was specifically created with my Nina in mind.  I hope my best friend had a fabulous birthday, loved her cake, and knows how much I love her!

Vodka & Vanilla Bean Cheesecake

Inspired by: UV Cake

1/3 cup plus ¼ cup vodka, divided
(vanilla or cake vodka works well!)

3½ teaspoons powdered gelatin

2 vanilla beans

1/3 cup granulated sugar

525 grams cream cheese, softened

¾ cup superfine granulated sugar

1½ cups heavy whipping cream

Chocolate Crust (recipe below)

–recipe yield: one 9-inch cheesecake

Prepare the graham crust as directed below.  Line the sides of the crust-pressed cake pan with parchment paper and set aside.  Pour ¼ cup very cold vodka and 2 tablespoons very cold water into a small bowl.  Sprinkle gelatin into the bowl and set aside, allowing it to dissolve completely into the liquid.Use a sharp paring knife to split the vanilla bean(s) vertically and to scrape out the seeds from the inside.  Empty extracted seeds into a small saucepan, along with the hollowed whole beans, the regular granulated sugar, and the remaining vodka.  Place saucepan over low heat to dissolve sugar into the liquid.  Bring to a boil and reduce to a simmer for about 1-2 minutes before removing from heat and allowing to cool.

In a large bowl, cream together cream cheese and superfine sugar until smooth.  Beat in the cooled syrup, removing and discarding hollowed, whole beans beforehand.  Gently heat the gelatin mixture until it has reached a liquid consistency, and then beat it into the cream cheese mixture.  In a separate large bowl,  whip the heavy cream until it has reached medium-soft peaks.  Gently fold the whipped cream into the cheese mixture until homogeneous.  Pour the mixture into the prepared pan over top of the chocolate graham crust and refrigerate 3-4 hours, or until set.  Once set, it can be stored by covering the top surface of the cake with a layer of plastic wrap and keeps well in the refrigerator or freezer.  If frozen, thaw in the refrigerator before removing the cake from the pan, peeling away and discarding the plastic wrap and parchment paper, slicing, and serving.

Chocolate Graham Crust
Deliciously salty and sweet, this no-bake crust can easily be made gluten-free by use of gluten-free graham cracker crumbs, which is what I used.

6 tablespoons unsalted butter

3 tablespoons granulated sugar

1 teaspoon salt

1½ cups graham cracker crumbs

3 tablespoons Dutch process cocoa

-recipe yield:
9-inch cheesecake crust

In a small saucepan over low heat, gently melt the butter, eventually stirring in the sugar and salt.  Remove from heat and allow to cool.  Combine cracker crumbs and cocoa powder in a large bowl.  Pour the cooled butter over the chocolate cracker crumb mixture and mix until all the crumbs have been coated.  Press the mixture into an even layer on the bottom of a 9-inch cake pan (either springform or with a removable bottom) and refrigerate to set.

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August 24, 2011

Pumpercake’s Cherry Chocolate Comeback

I’m ashamed of how long its been since I’ve shared a recipe with you.  There’s no excuse for my blatant neglect of the site, however, I assure you that the recent absence of posts doesn’t mean that there’s been any less baking going on in the Pumpercake kitchen.  Quite the opposite, actually.  The past couple weeks have been spent in preparation of and taking much joy in sharing a series of fun and delicious summertime treats to be enjoyed by friends and family during various visits and vacations.  In the weeks leading up to my jam-packed vacation week, I was able to plan and put together many delightful desserts, and even squeezed in a couple food-photo sessions (special thanks goes out to my favorite food photographer for these especially beautiful shots).What I wasn’t quite able to find time for, however, was the actual article-writing/recipe-posting/desperate-attempts-at-witty-storytelling.

Now, as I attempt to  find myself with a surplus of notes on pre-perfected recipes and hundreds of unedited dessert photos floating about my computer in a devastatingly unorganized manner, just waiting to be sorted and presented to you.  The recipe I chose to share today is one from the lovely vacation I went on with my favorite Virginia family (including my favorite Virginia baby) to Wrightsville Beach.

My cherry-almond chocolate ganache tart is inspired by my favorite kind of protein bar of the same flavor combination.  This version is gluten-free and to enjoyed by all.  As if that weren’t enough, the entire dessert can be made as a no-bake… perfect for a hot summer night when you can’t bare to turn on the oven.  Variations in the type of chocolate, fruit, and nuts used can be made according to your preferences, but I love this combination of silky bitter and semisweet chocolate freckled with juicy dark cherries and fragrant toasted almonds.  The simplicity of the ingredients and assembly seems to only enhance the rustic beauty of the final product.

Cherry-Dimpled Chocolate Ganache Tart

Inspired by: LUNA’s “Chocolate Cherry Almond Bar”

Adapted from Hot Polka Dot‘s Chocolate Hazelnut Cherry Tart

1 cup heavy cream

½ teaspoon almond extract

½ teaspoon vanilla extract

¼ teaspoon cherry extract

1 tablespoon light corn syrup

6 ounces semisweet chocolate

4 ounces bittersweet chocolate

¼ cup salted almonds

Chocolate Tart Crust
(recipe below)

1 cup dark cherries, pitted

– -recipe yield:
12 x 8½-inch rectangle tart

Pour cream in a small, heavy-bottomed saucepan and whisk in the extracts and corn syrup.  Place saucepan over medium-low heat and bring to a rapid simmer.  While cream mixture is heating, roughly chop semisweet and bittersweet chocolate and place in a large bowl.  Pour simmering cream over the chopped chocolate and allow it to sit, untouched, for about 2 minutes.  Then, whisk the mixture in the center of the bowl to melt the chocolate and form a smooth ganache.  Set aside for about 4-5 minutes to slightly cool and thicken.

Place whole almonds in a dry non-stick skillet over low heat while the ganache thickens.  Toss the almonds to toast them evenly and remove them from heat as soon as they are fragrant (which should only take a few minutes).  Transfer nuts to a cutting boar, and, once cooled, give them a rough chop to desired size.  Pour the lukewarm, thickened ganache into a completely cooled tart shell and smooth evenly with an angled spatula.  Scatter pitted cherries into the tart, pressing them slightly into the ganache, and sprinkle on the toasted, chopped almonds evenly over top of the cherry-dimpled tart.  Allow to set up at room temperature for about 3-4 hours, or 1 hour in the refrigerator.

Gluten Free Chocolate Tart Crust

Adapted from  Dinners & DreamsCorn Flake Pie Crust

 6 cups gluten-free corn flakes

¼ cup Dutch process cocoa powder

6 tablespoons unsalted butter

¼ cup granulated sugar

½ cup semi-sweet chocolate chips

1 egg, lightly beaten (omit for no-bake)

½ teaspoon salt

-recipe yield: one 12×8½-inch tart shell

Preheat the oven to 350 degrees and butter a large tart pan with a removable bottom and set aside.  Pulse together in a food processor the corn flakes and cocoa powder until completely crushed and combined.  Transfer to a large bowl.

Prepare a double boiler fitted with a small glass bowl containing the butter, sugar and chocolate chips and place over medium heat until melted and homogeneous.  Pour the chocolate-butter mixture over the corn flake mixture along with the lightly beaten egg and the salt, and stir until the crumbly mixture has fully combined.  Press crust firmly and evenly into the bottom and up the sides of the prepared pan, and place into preheated oven for 7-10 minutes, or until crisped and slightly puffed.  Allow to cool completely in pan on a wire rack before filling with ganache.


August 3, 2011

Éclairs With A Flair

I’m very pleased to share with you the news of my recent enrollment in a 6-month pastry program at a French culinary school here in the DC area.  Classes started just a couple weeks ago and I’ve already learned so much about the technique and art of pastry… I couldn’t be more thrilled with my personal and career decisions that have led me to culinary school and the exploration of the wonderful world of pastry!

My favorite of all of the lectures, demonstrations, and lessons thus far has been that of a simple and delicious pastry cream.  Pastry cream has been a staple for my desserts for quite a while now, but, as I’ve enhanced my understanding and adapted my techniques, my entire idea of pastry cream has completely changed.  My new go-to recipe is about ten times more simple than my old version, and the finished product is a billion times more delectable.  I’ve edited the recipe on my instructional pastry cream page (found on the upper tab above) and have been itching to include it in a Pumpercake recipe.
I decided to incorporate another of the “basics” I’ve learned so far in class into today’s recipe, “Choux paste,” which is the dough base for cream puffs, éclairs, and other pastries.   The appeal of the choux is that it can be piped into just about any shape (swans, anyone?) and, once baked, it acts as a bit of a blank canvas as it is beautifully hollow and can be filled with a delicious custard, curd, or cream.

On a mission to make a super summer version of the ever-traditional éclair, I chose to fold some citrus-y sweet fruit curds into the vanilla pastry cream and used brightly colored white chocolate glazes to coat the tops of them.  An explosion of strawberry-pomegranate and orange-grapefruit flavors burst from a buttery crisp envelope of delicate choux, which is then topped off with a bright and sweet chocolate glaze to dress up the pretty little pastries.  These tiny sweet treats are decadent enough to feel indulgent, yet light enough to allow for continuous enjoyment of 2 or 3 of them.  In fact, I’ve found that making the éclairs extra-tiny can really help to rationalize eating at least 4 per sitting…

Sweet Summertime Éclairs

-In flavors of Strawberry-Pomegranate and Orange-Grapefruit

Inspired by: Éclairs

Choux Paste (Éclair Base)

100 grams unsalted butter
(about 7¼ tablespoons)

½ cup milk

½ cup water

150 grams all-purpose flour
(about 1 cup & 2 tablespoons)

½ teaspoon salt

3-4 large eggs,
plus 1 for egg wash

–recipe yield:
about 50 4-inch éclairs

Preheat oven to 375 degrees and line a baking sheet with parchment paper.  In a heavy-bottomed saucepan over low heat, melt butter.  Add milk and water, increase heat to medium, and bring mixture to a full boil.  Remove immediately from heat and add combined flour and salt at once.  Stir together with a wooden spoon into a panade (thick, almost paste-like mixture).  Replace saucepan onto warm burner to evaporate some of the water and dry out the panade slightly, allowing easier incorporation of the eggs.  When panade can “flake” easily while breaking with a wooden spoon, transfer the mixture to a bowl.  Using a paddle attachment of an electric mixer on a low speed, turn and loosen the dough, allowing it to cool slightly until it reaches the point where you can touch the bottom of the bowl comfortably.  Mix in 2 eggs until absorbed, then add the 3rd egg, mixing until it has also been absorbed.  Beat the 4th egg in a separate dish and add gradually, as the entire egg may not be needed.  The choux paste is finished when it can be pulled up by the paddle attachment into a distinct point that easily folds when flipped (like a soft peak).

Transfer choux paste into a pastry bag fitted with a large, plain round tip.  Pipe paste into desired size éclair rectangles.  Coat each mound with a small amount of egg wash (1 egg, beaten) using a pastry brush, and tap the tops surface of each brushed éclair with the back of a fork that’s been dampened with water.  The egg wash helps the pastry to achieve a golden brown color, while the fork marks create expanding ridges, much like ribbing in clothing.  Bake until puffed, golden, and firm (about 20-25 minutes).

Strawberry Pomegranate Curd

½ cup strawberry pulp, strained

¼-1/3 cup pomegranate juice

1 tablespoon lemon juice

¼ cup granulated sugar

½ tablespoon cornstarch

1 egg, plus 2 yolks

4 tablespoons unsalted butter

¼ teaspoon salt

Place strawberry pulp and ¼ cup pomegranate juice in a heavy-bottomed saucepan over medium-low heat and bring to simmer.  Allow liquid to reduce by about half (4-5 minutes) before removing the syrup from heat and stirring in lemon juice and an extra splash of pomegranate juice.  While syrup cools, whisk together sugar and cornstarch in a small bowl.  Whisk in egg and yolks until combined.  While continuing to whisk, gradually drizzle in the cooled syrup until it has all been added, and the sugar has dissolved and is no longer grainy.  Transfer mixture back into saucepan and place over medium heat, stirring constantly with a wooden spoon.  After 6-8 minutes, when the curd has thickened greatly, remove from heat and push through a fine mesh sieve into a small bowl.  While stirring, gradually add in small pieces of the butter until it has all been dissolved into the curd.  Mix in salt, and continue to stir until curd has cooled.

Cover the bowl with plastic wrap, allowing the plastic wrap to sag into the bowl and cover the entire surface of the curd so that it doesn’t develop a skin.  Store cooled, covered curd in the refrigerator for up to 2 weeks.

Orange Grapefruit Curd

½ cup orange juice

¼ cup grapefruit juice

zest of 2 oranges & ¼ grapefruit

1 tablespoon lemon juice

1½ teaspoons orange extract

1/3 cup granulated sugar

½ tablespoon cornstarch

1 egg, plus 2 yolks

4 tablespoons unsalted butter

¼ teaspoon salt

Place fruit juices in a heavy-bottomed saucepan over medium-low heat and bring to simmer.  Allow liquid to reduce by about half (5-6 minutes) before removing the syrup from heat and stirring in zest, lemon juice and orange extract.  While syrup cools, whisk together sugar and cornstarch in a small bowl.  Whisk in egg and yolks until combined.  While continuing to whisk, gradually drizzle in the cooled syrup until it has all been added, and the sugar has dissolved and is no longer grainy.  Transfer mixture back into saucepan and place over medium heat, stirring constantly with a wooden spoon.  After 6-8 minutes, when the curd has thickened greatly, remove from heat and push through a fine mesh sieve into a small bowl.  While stirring, gradually add in small pieces of the butter until it has all been dissolved into the curd.  Mix in salt, and continue to stir until curd has cooled.

Cover the bowl with plastic wrap, allowing the plastic wrap to sag into the bowl and cover the entire surface of the curd so that it doesn’t develop a skin.  Store cooled, covered curd in the refrigerator for up to 2 weeks.

Additional Ingredients & Preparation:

A full batch of pastry cream should be prepared, and divided into two equal parts to be folded into the two fruit curds.  Pastry cream is the standard filling for éclairs, so one may choose to omit the curd portion of the recipe and fill the éclairs with only the vanilla cream.  Fruit curd-pastry creams should be stored the same as a regular pastry cream, refrigerated and covered tightly with a layer of plastic wrap draped onto the surface of the mixture.

A full batch of chocolate glaze should be prepared using white chocolate in the place of semisweet.  The prepared glaze can be divided in half and colored with pink rose and orange gel food colorings, if desired.

Assembly:

Transfer fruit curd pastry creams into pastry or zip-top bags fitted with small round tips.  Using a sharp paring knife, create two tiny slits on each end of the underside of each cooled éclair.  Place the tip of one of the bags of curd-cream into one slit, squeeze until slightly plumped, and then into the other slit, squeezing again.  This will help the éclairs to be filled evenly and prevent tearing or bursting.  Repeat this process with all the éclairs, filling half of them with strawberry pomegranate filling and half with orange grapefruit filling.

Dip the tops of each filled  éclair into the coordinating cooled chocolate glaze, and set aside at room temperature or in the refrigerator to allow the chocolate glaze to set.  Éclairs should be served immediately to prevent sogginess, however, leftovers may be stored in a tightly sealed container in the refrigerator.

July 21, 2011

Chocolate Souffle For A Happy Birthday

Here at Pumpercake, every day last week was celebrated with a Harry Potter-inspired post and recipe.  Amidst all the Harry-hype, it seems that I somehow managed to omit Evan’s birthday dessert from the recipe lineup.  Although I was able to pull together a couple fabulous desserts for the occasion, I didn’t get the chance to whip up a post with the recipe!

Evan, the talented photographer behind the lovely photos of Pumpercake, has been quite the study-bug lately (as mentioned previously) and had requested a low-key, quiet birthday at home.  He suggested that we order some Asian take-out and rent a movie.  I decided to step it up a notch and spent the day placing orders at numerous Chinese, Thai, and Japanese restaurants, selecting his favorite specific dishes from each, and gave a different specified time for every take-out order to be delivered.  With each knock on the door throughout the evening, Evan was presented with an array of his favorite foods until the apartment had transformed into a sort of Asian-buffet.  Needless to say, I knew there would be little room for dessert, so I came up with one mini-dessert, and, to be enjoyed the following day, a more indulgent treat.

Evan is an avid fruit-lover, and his favorite combination is that of white chocolate and raspberries.  As his mini-dessert, I strung together a simple array berries and ran the skewered fruit through some rich white chocolate.  And instead of an extravagant Birthday cake, I went with individual white chocolate souffle cakes, filled with a dark chocolate and raspberry molten surprise.  The cakes turned out amazing.  The light, fluffy texture of a souffle paired with the richness of the warm white and dark chocolates, and the smooth bite and tang of the raspberry made for an incredible merriment of Evan’s favorite flavors.

A very happy (late) Birthday goes out to our wonderful “food-tographer!”  I hope you enjoyed your day (and your desserts!) as much as I enjoy and appreciate all you do for me and for Pumpercake!

White Chocolate Raspberry
Molten Soufflé Cakes

Inspired by: White Chocolate & Raspberries (Evan’s favorite!)

Adapted fromWhite Chocolate Soufflé Cakes with Raspberry-Chocolate Sauce,” Fine Cooking

3 tablespoons all purpose flour

small pinch of table salt

¾ cup whole milk

3 large eggs, separated & room temperature

6 ounces white chocolate, chopped

¼ teaspoon pure vanilla extract

¼ teaspoon cream of tartar

2¼ tablespoons superfine granulated sugar

6 balls raspberry-chocolate ganache (recipe below)

–recipe yield: 6 six-ounce servings

Prepare 6 six-ounce ovenproof ramekins by buttering them and lightly coating them with granulated or superfine sugar, tapping out the excess.  In a heavy bottomed saucepan, stir together flour, salt and about half of the milk to form a paste.  Whisk in the remaining milk and set saucepan over medium heat.  Whisking frequently, heat mixture for 2-3 minutes, or until it forms a thick cream sauce.  As mixture heats, crack egg yolks only into a large bowl, breaking them apart slightly with a fork.  Add a small amount of the cream sauce to the yolks while continuously whisking.  When the yolks have been brought up to temperature, pour them into the saucepan and continue to heat while constantly whisking.  Mixture should soon resemble a pastry cream, and should then be transferred to a large bowl.  Whisk white chocolate into the hot pastry cream mixture until melted and smooth, and then stir in the vanilla.  Set aside to cool slightly.

Position a rack in the lower 1/3 of the oven and preheat the oven to 375 degrees.  In a large bowl, beat egg whites until slightly foamy.  Add in cream of tartar and continue to whip until the whites just barely reach soft peaks.  Gradually beat in the superfine sugar and whip the meringue into medium-soft peaks.  Gently fold the meringue gradually into the tepid pastry cream until the mixture is combined.  Spoon the lightened mixture into each prepared ramekin until each is just about 1/3 full.  Place one chilled ball of raspberry-chocolate ganache into each ramekin on top of the first layer of the souffle mixture.  Spoon the remaining souffle mixture on top of and around each ball of ganache until the ganache has been completely covered and each ramekin is completely full.  Use the dull side of a butter knife to scrape the very top of each ramekin, leveling off the mixture.

Place ramekins on a baking sheet and bake until the tops of the souffle cakes are golden and they’ve risen and are beautifully puffed, about 16-18 minutes.  They should quiver slightly when tapped and be warm and soft in the centers.  Let cool slightly before serving, but note that the longer they sit, the more they’ll deflate.  Dust with powdered sugar to serve.  Assembled and unbaked souffle cakes can be covered tightly with plastic wrap and stored in the refrigerator for up to 2 days.


Raspberry-Chocolate Molten Ganache Filling

½ cup fresh raspberries

2 tablespoons unsalted butter

1 tablespoon granulated sugar

3 ounces dark chocolate, chopped

Place a small metal pan in freezer.  Pour raspberries in a food processor and pulse until pureed.  Push through a fine mesh sieve, discarding seeds.  Prepare a double boiler with a small glass bowl, and combine in the bowl the butter, sugar, and 2 tablespoons of raspberry puree (remaining puree can be discarded or used as garnish).  Heat until dissolved and hot, remove from heat, and stir in chocolate until melted and combined.  Pour mixture into the chilled pan and freeze for 20 minutes.  Use a small scoop to scrape the mixture into 6 balls.  Refrigerate ganache balls until ready to bake dessert.

July 15, 2011

Merlin’s Beard! The Day Is Here!

Today marks the premier of long-awaited movie, Harry Potter and the Deathly Hallows; Part 2, a film very much worth waiting for and an event worth celebrating!  As we wrap up our Potter Week festivities, I must admit that it’s a bittersweet day here at Pumpercake.    As the battle has ended and  the loose ends have been tied, there will be no more books, movies, or exciting plot twists in our favorite wizarding world.  While the incredible final movie was everything I hoped it would be, I’m sad to see this saga come to an end.  And, I must admit, I’m also a little sad to see the Pumpercake Potter Week  come to an end.  Many of the recipes of this past week have been some of my favorite to think up and create, and the introductions to each of the posts have been, by far, my favorite to write.

Today’s recipe is inspired by “butterbeer,” every Witch’s and Wizard’s beverage of choice.   I created a dramatic and delicious “Butterbeer Layer Cake,” complete with three layers of fluffy, moist cake and multiple frostings and fillings, all flavored in themes of rich and salty butter, sweet and fragrant butterscotch and even a splash of liqueur.  To accompany the extravagant cake, cute little cake-pops take the form of the “golden snitch,” the tiny, fluttering ball from Harry’s favorite wizarding sport, Quidditch.  It wasn’t until after I made up the treats that I recalled Mrs. Weasley creating a magical snitch-themed birthday cake for Harry’s 17th in Harry Potter and the Deathly Hallows.

I’d like to give a heartfelt “thank you” to those loyal Pumpercake readers and Harry-loving fans who’ve followed along all week.  This week’s new subscribers and viewing numbers have taken a gigantic jump up from Pumper’s average stats, making me the happiest girl in the world, as I truly feel that my hard work this week was well worth it.  I hope you enjoyed being a part of Potter Week half as much as I enjoyed organizing it.

Butterbeer Layer Cake
& Golden Snitch Cake Pops

Inspired by: Butterbeer

“I notice that your birthday cake is in the shape of a Snitch,” Scrimgeour said to Harry. “Why is that?”

Hermione laughed derisively.

“Oh, it can’t be a reference to the fact Harry’s a great Seeker, that’s way too obvious,” she said. “There must be a secret message from Dumbledore hidden in the icing!”

-Rufus Scrimgeor of the “Ministry of Magic” questions Harry, Ron and Hermione in order to uncover the secret mission left to them by Albus Dumbledore in Harry Potter and the Deathly Hallows.

Butterbeer Cake

One batch of this recipe creates the base for the layer cake and also for the cake-pop filling.

1¾ cup cake flour

1½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup buttermilk

¾ cup cream soda

¾ cup (1½ sticks) unsalted butter

¾ cup granulated sugar

¾ cup light brown sugar

4 eggs plus 1 white, room temperature

2½ teaspoons vanilla extract

1½ teaspoons butter extract

–recipe yield: 1 three-layer cake (trimmed to 7½ inches in diameter), and about 18-22 cake pops.

Butter and flour three 9-inch pans and preheat oven to degrees.  In a medium bowl, sift to combine the flours, baking powder, baking soda, and salt.  Set aside.  In a small bowl stir together the buttermilk and cream soda, and set aside.  In a large bowl, beat butter on medium speed to soften.  Beat in both sugars and cream together until sugars have dissolved completely and mixture is fluffy and pale yellow, about 5 minutes.  Add eggs, one at a time, additional egg white, and vanilla and butter extracts, beating well after each addition.

Slowly add the dry ingredients in 3 equal parts into the creamed mixture, alternating each addition with half of the liquid ingredients (buttermilk and cream soda).  Divide batter between the three prepared pans (about 2 cups of batter in each pan), and tap the bottom of the pans against counter-top to help release air bubbles.  Place pans into oven for 20-22 minutes, or until cake is springy and edges are light golden.  Allow cakes to cool in pans on wire rack for about 10 minutes before removing and placing directly on rack to cool completely.

Butterbeer Butterscotch-Chocolate Ganache Topping
& Butterscotch-Chocolate Whipped Ganache Filling

2 cups heavy whipping cream, plus 2-3 tablespoons

3 tablespoons butterscotch schnapps

3 cups butterscotch chips

1 cup white chocolate chips

Heat the 2 cups of whipping cream in a small saucepan over medium heat, stirring frequently to prevent burning.  Once cream has been brought to a simmer, turn off heat, and stir in butterscotch schnapps.  Dump butterscotch chips and chocolate chips into a large bowl, and add in the hot liquid, pouring it directly over the chips.  Whisk to melt the chips completely.  Pour about 1/3 of the smooth ganache into a separate bowl, and let sit at room temperature.  This is the ganache topping.

For the whipped ganache, cover the bowl containing the other 2/3 ganache with plastic wrap and place in the refrigerator to set up (at least 4 hours).  When ready to use, remove the hardened ganache from the refrigerator, let sit at room temperature for about 10 minutes, and whip until fluffy, adding 2-3 extra tablespoons heavy cream if needed.

Butterscotch Buttercream Frosting

 

1 teaspoon unflavored gelatin

¾ cup unsalted butter, room temperature

¼ cup cream cheese, softened

¼ cup vegetable shortening

½ cup butterscotch chips, melted & cooled

1½ teaspoons butter extract

½ teaspoon vanilla extract

½ teaspoon salt

3 teaspoons butterscotch custard powder*

3½-4 cups confectioner’s sugar

2 tablespoons milk

1 tablespoon lemon juice

2 tablespoons heavy cream

In a small cup or dish, sprinkle gelatin powder over 1 tablespoon very cool water.  Set aside to allow gelatin to fully dissolve in water, about 5 minutes.  In a large bowl, cream together butter, cheese and shortening until soft and combined.  Add in melted butterscotch, butter and vanilla extracts, salt, and custard powder and mix on a high speed until combined.  Gradually beat in about half of the confectioner’s sugar until dissolved, then pour in the milk and lemon juice, mixing well until homogeneous.  Gradually add in the remaining confection’s sugar.  Heat the dissolved gelatin until just melted, and beat it and the heavy cream into the mixture until fluffy and homogeneous.

*butterscotch flavored instant pudding will work here, too.

Layer Cake Assembly

Using a 7½-inch round pan or a cardboard cutout as a guide, trim down the 3 cake layers, placing the excess cake edges into a separate bowl to be used later for cake pops.  Using a serrated knife, slice away the very top dome-shaped portion of each trimmed cake layer, leaving a flat and level surface on each cake.  Cake layers can be thinned and leveled to any desired thickness.   The leftover cake pieces should, again, be added to the bowl of excess pieces.

Place one trimmed, leveled cake layer onto serving dish or cake plate.  Spoon a few large scoops of the whipped ganache filling into a pastry or zip-top bag fitted with a medium round tip, and pipe a circle of the filling onto the cake layer following the perimeter of the round cake.  Spoon some more whipped filling into the center of the cake and spread the filling with an angled spatula into an even layer reaching the piped circle of filling.  Spread extra whipped ganache, if needed, to ensure that the center portion of ganache is level with the piped circle edges.  Gently place second cake layer directly onto the whipped ganache layer, lining it up evenly with the bottom layer.  Repeat the piping and spreading techniques with the whipped filling atop the second cake layer, and cover the layer of filling with the final, top layer of cake, lining it up accordingly.

Spoon onto the stacked cake, a few large, heaping scoops of buttercream frosting.  Using an angled spatula, spread the buttercream into an even layer on the top surface, as well as the sides of the stacked and filled cake.  Add any additional buttercream needed to completely cover the assembled cake, smoothing it cleanly and evenly.  Gently re-whisk the ganache topping once or twice, warming it slightly in the microwave if needed, until it has reached a thick, pour-able consistency.  Slowly pour some of the ganache topping onto the center of the frosted cake, allowing the ganache to just barely reach the edges of the cake.  Using an angled spatula, carefully push the poured ganache over the edges of the perimeter of the cake, allowing the topping to spill over onto the sides of the cake.  More smooth ganache topping can be added to the top of the cake, if necessary.

If desired, a quarter cup each of buttercream and ganache (filling or chilled topping) can be re-whipped and transferred into a pastry bag to be piped decoratively around the bottom perimeter of the assembled, frosted cake.  Cake can be kept, covered, in the refrigerator.

Golden Snitch Cake Pops

Adapted from Amy Bites

Reserved cake pieces (see above)

Leftover frostings/fillings (see above)

1 cup white chocolate chips

¼ cup butterscotch chips

1 pound gum paste mix

optional: edible opalescent powder (gold)

Use your hands or a butter knife to gently slice through and break down the reserved cake pieces into crumbles.  Combine leftover buttercream frosting with a few tablespoons ganache (filling or chilled topping), and gradually add the mixture, one or two scoops at a time, to the bowl of cake pieces.  Continuously mix the cake crumbles with the frosting mixture, adding frosting as necessary, until the consistency is pliable enough for moist, sticky cake balls to be formed.  Form heaping tablespoons of the sticky mixture into round balls and place onto a parchment-lined sheet.  Stab each cake ball with a lollipop stick.  Chill the tray of cake balls in the refrigerator to allow them to set and securely fasten to the sticks.

Prepare a double boiler fitted with a small glass bowl containing the white chocolate and butterscotch chips, and melt until smooth.  Remove from heat and allow to cool slightly before dunking in the chilled cake balls, one at a time, to be completely coated.  Placed coated cake balls back onto lined tray and allow the outer-coating to slightly set, but not completely harden.  Use a paring knife to create two small, vertical slits into two sides of each cake ball, and allow coating to finish hardening.  Prepare gum-paste as directed on package instructions and roll out to about ¼-inch in thickness.  Draw a narrow wing shape on a piece of heavy card-stock or cardboard and cut it out to be used as a template to eventually create the wings of the “snitch.”  Use a sharp paring knife and the template to cut out gum paste wings.  Store the wings in an airtight container until ready to push into the slits of each cake ball.  If desired, use a small, soft paint brush to dust each “snitch” with edible opalescent gold powder.

July 14, 2011

Kosher Kupcakes

         

As if publishing Pumpercake’s Seven-Layer Cake this week wasn’t exciting enough, I’m absolutely thrilled to be a guest blogger at  Joy of Kosher today!

A Joy of Kosher representative contacted me asking for a guest post and a couple summery cupcake recipes that could be made pareve (without dairy).  My guest post features Pumpercake’s cocktail-inspired “Margarita Cupcakes,” and “Black & White Cupcakes,” inspired by the well known Jewish cookie.

Make sure you stop by Joy of Kosher today to take a look at Pumpercake’s cupcake article, recipes, and pictures, as well as the many other great articles and wonderful everyday recipes throughout the site!

July 12, 2011

“They’re Not Really Frogs, Are They?”

Happy Potter Week Tuesday!   It seems today is the perfect time to share Pumpercake’s 3rd HP-inspired recipe, as we’re only three days away from the big movie premier!

A recipe for Chocolate Frogs and Peppermint Toads was an easy and obvious choice to include in Pumpercake’s Potter Week festivities.  Whether it be on the Hogwarts Express or in the common room after a trip back from Honeydukes (a sweets and candy shop in Hogsmeade, the wizarding village), Harry and his friends can constantly be found snacking on the reptile-shaped confections or trading their Chocolate Frog Collector’s Cards.

The recipes I’ve included can be used for Frogs and Toads by use of appropriate candy-mold trays, but the recipes can also be applied to any other chocolate-coated shaped candy.  Unlike the Chocolate Frogs served on the Hogwar’s Express food trolly, my Chocolate Frogs are bursting with delicious fillings, like coconut-marshmallow cream and salted peanut butter filling.  Also unlike the Chocolate Frogs on the Hogwart’s Express food trolly, mine don’t magically leap out of their packages or “hop realistically in the stomach.”

Chocolate Frogs & Peppermint Toads

Inspired by: Honeydukes’
“Chocolate Frogs” &
“Peppermint Toads”
-Hogsmead Village

“What are these?” Harry asked Ron, holding up a pack of Chocolate Frogs.  “They’re not really frogs, are they?” He was starting to feel that nothing would surprise him.”
–  Harry Potter and the Sorcerer’s Stone

Chocolate Frogs

12 ounces milk chocolate chips

12 ounces dark chocolate, chopped

1 batch salted peanut butter filling
(recipe below)

1 batch coconut-mallow filling
(recipe below)

chocolate frog candy molds

–recipe yield: about 24 chocolate frogs,
12 of both filling/chocolate combinations

Prepare a double boiler fitted with a medium glass bowl containing the milk chocolate chips.  Over low heat, melt the milk chocolate and remove it from the heat.  Spoon a small amount into each individual frog mold, adding just enough chocolate so that it covers the very bottom of each mold.  Using a small paintbrush, spread the chocolate up to thinly coat all sides of each frog, creating a little hollow bowl-like bed for the filling to fit in.  Place mold tray into the refrigerator to chill for 3-5 minutes, or until chocolate has set.

After chocolate has set, drop about ¾ teaspoon of peanut butter filling into the center of each frog.  Spread the filling slightly so that it is not level with the top surface of the mold tray, leaving room for the top layer of chocolate.  Spoon more melted chocolate into each frog mold, right on top of the filling.   Fill each frog until the chocolate is just level with the top surface of the tray.  Refrigerate or freeze 8-10 minutes, or until completely set and hardened, before removing frogs from the tray.

For coconut-filled chocolate frogs, follow the same directions as above, replacing the milk chocolate with dark and the peanut butter filling with coconut-mallow filling.

Peppermint Toads

12 ounces white chocolate, chopped

1-2 drops pure peppermint extract

1 batch white peppermint filling (recipe below)

chocolate toad candy molds

–recipe yield: about 24 peppermint toads (as my candy molds were very shallow)

Prepare a double boiler fitted with a medium glass bowl containing the white chocolate.  Over low heat, melt the chocolate and remove it from the heat.  Stir in 1-2 small drops of peppermint extract.  Spoon a very small amount into each individual toad mold, adding just enough chocolate so that it covers the very bottom of each toad.  Using a small paintbrush, spread the chocolate up to thinly coat all sides of each toad, creating a little hollow bowl-like bed for the filling to fit in.  Place mold tray into the refrigerator to chill for 3-5 minutes, or until chocolate has set.

After chocolate has set, spoon in about ¼-½ teaspoon of white peppermint filling into the center of each frog.  Spread the filling slightly, just so it is not level with the top surface of the mold tray, leaving room for the top layer of chocolate.  Spoon more melted chocolate into each toad mold, right on top of the filling.   Fill each toad until the chocolate is just level with the top surface of the tray.  Refrigerate or freeze 8-10 minutes, or until completely set and hardened, before removing toads from the tray.

Candy Fillings

Salted Peanut Butter Filling

½ cup smooth peanut butter

2 tablespoons unsalted butter

½ teaspoon vanilla extract

½ teaspoon table salt

½ cup confectioner’s sugar

2 tablespoons heavy whipping cream

–makes enough for 12 candies, plus extra

In a medium bowl, cream together peanut butter and  butter until fluffy, about 2 minutes.  Beat in vanilla and salt.  Gradually add confectioner’s sugar and continue to beat.  When the sugar has been combined, drizzle in heavy cream and whip until fluffy, being careful not to over-whip.

Coconut-Mallow Filling

¾ cup marshmallow fluff (my fluff recipe can be found here)

1½ cups sweetened flaked coconut

¼ teaspoon coconut extract or coconut oil

–makes enough for 12 candies, plus extra

Gently combine all ingredients, folding until flaked coconut has been distributed throughout mixture.

White Peppermint Filling

¾ cup marshmallow fluff (my fluff recipe can be found here)

1-2 drops pure peppermint extract

–makes enough for 24 candies, plus extra

Add into the fluff one small drop of peppermint extract and fold to incorporate.  If desired, another drop or so can be added and combined into the filling.

June 27, 2011

Marshmallow-Toffee Combination Creation

Marshmallow and toffee.  Sounds a little strange, right?  Sounds like a  sugar-shocked, sticky sweet, caramel covered cavity waiting to happen, right?  Wrong!  Turns out, marshmallow and toffee are a match made in candy-coated Heaven.

I first discovered the divinity of this delicious combination on a trip to Dairy Queen, of all places.  I was experimenting with Blizzard flavors, trying to decide what would pair well with marshmallow topping, which I always request to be mixed into my DQ treats.  I decided to try the Heath Blizzard with my usual swirl of mallow, and since then, haven’t ordered anything but that exact dessert.  There’s just something about the nutty flavor of the almond and the sharpness and crunch of the burnt-sugary English toffee that pairs so beautifully with the silkiness of the smooth vanilla marshmallow cream, it’s melt- in-your-mouth irresistible.

I haven’t yet visited Dairy Queen this summer, but the delightful duo of toffee and marshmallow has still been ever present in my mind.  I decided to create my own frozen dessert using these flavors and textures in a different way.  I made a semifreddo/ice cream base, split it in two layers, and incorporated marshmallow and toffee flavors in both layers in different ways.  While DQ’s concoction uses the chocolate-covered version of Heath’s toffee pieces, I decided to use plain toffee pieces and add chocolate in other ways throughout the dessert.  A marbleized marshmallow swirl runs through rich, chocolate-mocha ice cream, and the almond flavors of the English toffee are found in the crust, along with more chocolate and ground toffee.  Marshmallow can also be found in the second ice cream, which is speckled with crunchy toffee pieces and topped with a chocolate-toffee crumb topping to finish off this tempting treat.  No hot ovens to turn on and no ice cream machine needed, just an hour or so of free time and a persistent sweet tooth!

Toffee-Marshmallow Ice Cream Cake

Inspired by: Dairy Queen’s Candy Lover’s Heath Blizzard” with Marshmallow Topping

 Adapted from Martha Stewart’sFrozen Mocha Toffee Crunch Terrine

8 ounces English toffee pieces
(ex. HEATH “Bits ‘O Brickle” Toffee Bits)

7 ounces chocolate wafer cookies

¼ cup almond flour

3 tablespoons melted butter

6 ounces of cream cheese

½ tablespoon vanilla extract

1½ cups heavy whipping cream

¼ cup granulated sugar

2 tablespoons instant coffee granules

2½ tablespoons cocoa powder

4 egg yolks

2/3 cup marshmallow fluff (recipe below)

–recipe yield: 9x5x3-inch loaf; 12-15 slices

Line a large loaf pan with plastic wrap.  In a food processor, grind ¼ cup toffee pieces and 20 wafer cookies.  Add almond flour and melted butter and pulse until crumbly.  Press crumbs into bottom of loaf pan and place in freezer. Grind together 15 more wafers and ¼ cup toffee.  Set aside.

In a large bowl, beat room temperature cream cheese and vanilla extract until smooth.  On a low speed, mix in ½ cup heavy cream until the mixture has reached medium soft peaks.  In a separate large bowl,  whip remaining heavy cream until it has just reached stiff peaks.  Gently fold the whipped cream into the whipped cream cheese mixture and place into the freezer to chill.  In a heavy-bottomed saucepan, whisk together granulated sugar and ¼ cup water and place over medium-high heat.  Allow liquid to rapidly boil for 5 minutes.  In the meantime, whisk together coffee, cocoa powder, and 2 tablespoons boiling water in a medium bowl.  Set aside.  While sugar syrup continues to boil, place egg yolks in a large bowl and beat on high for 3 minutes.  When sugar syrup has been boiling for full 5 minutes, remove from heat and pour a small amount of the syrup into the yolks, continuing to beat.  Gradually add in the remaining hot syrup to the yolks while beating the mixture.  Beat for 8-9 minutes, or until the mixture has tripled in volume.

Divide yolk mixture in two equal parts, pouring one half into a separate large bowl.  Remove loaf pan and chilled whipped cream mixture from freezer.  Divide whipped cream mixture in half with a spatula, and fold one half into to one of the bowls of the yolk mixture, along with the cocoa-coffee mixture.  Continue to fold until mixture is streak-free and chocolate-y.  Pour this mixture into the loaf pan on top of the crumb layer.  Add heaping teaspoons of marshmallow fluff into the loaf pan onto the surface of the chocolate layer until about 1/3 cup of fluff has been dotted into the pan.  Run a butter knife through the fluff and chocolate layer to swirl the two together.  Place loaf into freezer to chill.

Add ½ cup of marshmallow fluff to the remaining half of the yolk mixture.  Beat well until combined and fluffy.  Fold the fluff-egg yolk mixture into the remaining chilled whipping cream, along with 1/3 cup of plain toffee pieces.  Remove loaf pan from freezer.  Sprinkle half of the chocolate wafer-toffee crumb mixture into the loaf pan on top of the swirled chocolate-mallow mixture.  Once the crumbs have been sprinkles in an even layer, pour into the loaf pan (on top of that layer) the marshmallow-toffee ice cream mixture.  Place loaf pan in freezer to set up overnight.  Remove semifreddo by pulling up on the plastic wrap on the sides.  Peel away and discard plastic wrap and sprinkle any remaining chocolate wafer-toffee crumbs on top of the loaf, along with bigger toffee pieces if desired.  Cut the ice cream loaf into slices and serve.

Marshmallow Fluff

1 egg white

¾ cup corn syrup

pinch of salt

¾ cup confectioner’s sugar

½ Tsp vanilla extract

–recipe yield: lots of fluff!

In a large bowl, beat together the egg white, corn syrup and salt for 10 minutes (set a timer).  The mixture will be very thick.  After ten minutes, gradually beat in confectioner’s sugar on a low speed.  Mix in vanilla extract until incorporated.  To store, cover the bowl of marshmallow fluff with plastic wrap, allowing the plastic wrap to sag into the bowl and cover the entire surface of the fluff so that it doesn’t develop a skin.  Store in the refrigerator or freezer for 2-3 weeks.

June 19, 2011

Food For Thought

Where there would normally be an abundance of sugar, flour, butter and maybe the occasional frozen pizza, lately, I’ve been finding some less-likely foods. Goodies such as avocados, tuna salad, pomegranate juice, and mixed nuts have been gracing the shelves of my refrigerator and pantry most recently. When I inquired about the sudden additions to our snack collection, Evan, who has been avidly preparing for his GMAT exam, shared with me an article he’d read. The article described how to improve brain function and memory by means of consuming foods rich in Omega-3 fats, antioxidants and fiber. It also listed the top 20 foods to “supercharge your brain.” I was intrigued. And after reading through the list of “brain foods,” I was inspired.

I set out to create a dessert recipe using at least ten of the twenty foods as ingredients.  There were the obvious choices, like nuts (#4), coffee (#6), oats (#7), chocolate (yes! # 12), and cocoa nibs (#20).  And there were the more challenging choices, like avocados (#1),  seeds (#5), pomegranate (#9), and olive oil (#14).  After recipe hunting, tweaking, taste-testing and a bit of improvisation, I came up with today’s recipe.  It includes all of the brain-fueling ingredients listed above, as well as the #2 ingredient, blueberries.  That’s 10 of the “20 Best Foods For Your Brain,” with 7 ingredients coming from the top 10.  The result?  A heavenly combination of velvety smooth chocolate cascading over crisp, fresh blueberries, tart pomegranate jam, and a crispy-crumbly crust… a decadent pie to spark both the appetite and the brain.

Choco-Pom-Berry
“Brainpower Pie”

Inspired by: “The 20 Smartest Foods On Earth”

Adapted from Renee Mahon & S. Duquet’s
Dark Chocolate, Avocado & Berry Pie

This recipe is gluten free, 100% vegan and should be enjoyed by all!  The avocado is used in place of butter or margarine as the main source of fat in the chocolate filling and makes for a delicious, almost pudding-like texture (and tastes nothing like guacamole, I promise!).

1/3 cup almond milk

2 tablespoons orange juice

1½ tablespoons vanilla extract

1 tablespoon instant coffee granules

0at, nut & seed crust (recipe below)

½ cup pomegranate jam (recipe below)

1 pint fresh blueberries

2 ripe avocados

12 oz. semisweet chocolate (vegan)

–recipe yield: one 8- or 9-inch pie
(about 8-10 servings)

In a heavy-bottomed saucepan, whisk together milk, orange juice and vanilla extract and place over medium heat.  Once liquid has come to a delicate simmer, remove from heat and whisk in coffee granules.  Set aside and allow mixture to steep.  While liquid is steeping, spoon pomegranate jam into prepared crust and spread into a thin, even layer to coat entire surface.  Sprinkle blueberries over top of the jam layer and arrange them to cover the jam entirely.

Core and slice avocados into a food processor.  Strain the warm, steeped liquid into the food processor as well, discarding any whole coffee granules that may remain.  Puree the mixture until desired consistency is reached.  Transfer the smooth avocado mixture back into the saucepan and place over medium heat.  Constantly stirring, heat mixture for 3-5 minutes.  Remove from heat and pour in chocolate chips.  Stir to completely melt the chocolate until the mixture is completely homogeneous.  Pour the entire mixture into the pan over top of the blueberries.  Using an angled spatula, smooth out the chocolate mixture into a flat, even layer.  Transfer to refrigerator (or freezer) to chill overnight until set.  Serve cold.

Pomegranate Jam

Adapted from “Pomegranate Jelly,”
Taste Of Home

1½ cups pomegranate juice

¼ cup water

2 cups sugar

2½ tablespoons pure fruit pectin

–recipe yield: about 2 cups jam

Pour juice and water into a heavy bottomed saucepan and bring to a boil.  Reduce heat, cover, and allow liquid to simmer for about 10 minutes.  Measure out sugar in a separate container and set aside.  Add pectin into juice, whisking until dissolved.  Bring liquid to a full, rolling boil.  At this point, quickly dump in the sugar while constantly whisking.  Return to a rolling boil and allow to boil for exactly 1 minute, stirring.  Remove from heat and skim off any foam on the top of mixture.  Pour into jars/containers and allow to sit at room temperature overnight.  Store, covered, in refrigerator or freezer.

Oat, Nut & Seed Pie Crust

Adapted from “Vegan Oat-Nut Pie Crust,”  SmarterFitter and The Whole Food Bible

½ cup walnuts                                    ¾ cup almond flour                        ¼ cup extra-virgin olive oil

1 cup rolled oats                                 ¼ cup flax meal                              3 tablespoons maple syrup

3 tablespoons cocoa nibs                   ¼ teaspoon salt                             1 teaspoon vanilla extract

Spread walnuts out onto a sheet tray and toast them in a 350 degree oven for 8-9 minutes, tossing them halfway through baking time.  Remove them from oven, allow to cool, and increase oven temperature to 375 degrees.  Prepare a 8- or 9-inch springform pan by well-oiling the bottom of the pan and halfway up the sides.  Set aside.

In a food processor, pulse together walnuts, oats, and cocoa nibs until ground.  Add in almond flour, flax meal, and salt, and pulse to combine.  In a separate bowl, whisk together oil, syrup and vanilla.  Pour the liquid into the food processor and pulse to mix.  Remove mixture from food processor and press into pan in an even layer.  Bake crust for 10-12 minutes, or until edges are slightly crisp.  Set aside to cool.

-Optional
Pomegranate seeds or cocoa nibs may be used as a garnish.  To make swirl design, heat pomegranate jam and use a small paintbrush dipped in the jam to paint onto dish.

June 15, 2011

Key-nadian Twist On A Father’s Day Favorite

I really thought that I’d tried every Key lime dessert recipe known to man.  As I’ve mentioned in a previous post, my dad’s all-time favorite indulgence is Key lime pie, which I grew tired of making about fifteen Birthdays/Father’s Days ago.  Since then, I’ve found ways to incorporate all of those delicious Key lime pie components into many different dessert shapes and forms.  I truly believed that I’d done it all… every Key lime concoction on the planet.  But there was one region of the Earth that I missed… Canada.  Cana..DUH!

Originating from the Great White North, a Nanaimo bar is a layered dessert traditionally composed of a sometimes nutty, brownie-like layer, a custard or buttercream layer, and a chocolate layer.  There are many different versions of Nanaimo bars, leaving me with lots of options to incorporate all of the flavors of the Key lime pie.  I was sold.  As the Vancouver Canucks have demonstrated this season, Canada knows great hockey, just as my dad, a die-hard Red Wings fan, does.   And, as it turns out, Canada also knows a thing or two about dessert!

Upon grocery shopping for ingredients, I also stumbled upon a couple of products that I’d been previously unfamiliar with, pure Key lime extract and natural crystallized lime.  The extract allowed me to achieve a nice, strong lime flavor without having to add too much actual lime juice and watering down the custard.  And the crystallized lime also added an extra kick without ruining the consistency of the filling.  This is an issue I’ve dealt with in the past, having never wanted to sacrifice any of my dad’s favorite lime flavor but also not wanting to jeopardize the quality of the dessert.  Both of these great new products will be of great use to me for years to come as I continue to make Key lime confections for the world’s greatest dad.  Happy Father’s Day, Papa Lew!

Key-nadian Lime Pie Bars

Inspired by: Key Lime Pie

Adapted from “Nanaimo Bars,” The Daring Kitchen  and Parsley, Sage, Desserts and Line Drives

Graham Layer

½ cup unsalted butter              2/3 cup almond flour

3 tablespoons brown sugar     1/3 cup flaked coconut, finely ground in food processor

1 egg, lightly beaten                ¼ cup unsalted pistachios, finely ground in food processor

2 cups graham cracker crumbs

Prepare a double boiler fitted with a large glass bowl.  Melt the butter and brown sugar until the sugar has completely dissolved.  Pour a small amount of the melted butter-sugar into the dish containing the egg while whisking, bringing the egg slowly up to temperature without cooking and scrambling it.  Once the egg has been slightly warmed, pour it into the glass bowl with the remaining melted butter-sugar, stir, and continue to heat.  After the mixture is homogeneous and slightly thickened, remove the bowl from heat and stir in graham crumbs, almond flour, and ground coconut.

Key Lime Layer

3 egg yolks                                           ¼ cup cream cheese, softened

5 tablespoons granulated sugar          2 tablespoons custard powder*

3 tablespoons Key lime extract            1-2 cups confectioner’s sugar

zest and juice of 1 lime                        3 tablespoons heavy cream

1 tablespoon cornstarch

3½ tablespoons unsalted butter, cold

¼ cup unsalted butter, room temperature

-optional: crystallized lime, green/yellow gel food coloring

In a heavy-bottomed saucepan whisk together the egg yolks, granulated sugar, lime extract, juice, zest, and cornstarch.  Place over medium-low heat and continue to stir constantly with a wooden spoon.  Allow about 5-7 minutes for the mixture to thicken, and then remove it from heat and transfer it to a small bowl.  Constantly stirring, gradually mix in small pieces of the cold butter, allowing each piece to dissolve before adding the next piece.  Once all the butter has been added and the mixture is smooth and cooled, cover the bowl with plastic wrap, allowing the plastic wrap to sag into the bowl and cover the entire surface of the mixture so that it doesn’t develop a skin.  Allow mixture to set up in the refrigerator for 15-20 minutes.

When lime mixture has set, remove it from the refrigerator, peel away and discard the plastic wrap.  Set mixture aside, stirring occasionally, and allow it to come to room temperature.  In a large bowl, beat together the room temperature butter and cream cheese until thoroughly creamed.  Beat in the room temperature lime mixture and food coloring (if desired) until homogeneous.  Mix in the custard powder and gradually beat in the powdered sugar.  If an increase in lime flavor is desired, also beat in desired amount of crystallized lime (I used about 1½ teaspoons).  When desired flavor is reached, drizzle in heavy cream and whip until combined and fluffy.

*Vanilla instant pudding mix may be used here.

Chocolate Layer

2 ½  tablespoons unsalted butter

½ tablespoon heavy whipping cream

6 ounces white chocolate

In a heavy-bottomed saucepan over low heat, bring butter and cream to a simmer, whisking constantly to prevent it from scalding.  Prepare a double boiler fitted with a medium glass bowl containing the white chocolate and place it over medium heat.  Stir in the hot cream to the melting chocolate and continue to stir until fully melted.  Remove from heat.

Assembly

Line 8×8 pan with parchment paper, allowing the excess to drape over the sides  for easy dessert removal.  Press graham mixture into an even layer on the bottom of the lined pan.  Spoon on the lime layer and spread evenly across the entire surface of the graham layer.  Then, pour the warm, melted chocolate onto the top, evenly coating the dessert and reach all edges of the pan.  Let the dessert rest until chocolate has cooled and set before removing it from pan and slicing into bars.