Posts tagged ‘layered’

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 13, 2011

Pumper Pasties

“He had never had any money for candy with the Dursleys, and now that he had pockets rattling with gold and silver he was ready to buy as many Mars Bars as he could carry — but the woman didn’t have Mars Bars. What she did have were Bettie Bott’s Every Flavor Beans, Drooble’s Best Blowing Gum, Chocolate Frogs. Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life. Not wanting to miss anything, he got some of everything and paid the woman eleven silver Sickles and seven bronze Knuts.

Ron stared as Harry brought it all back in to the compartment and tipped it onto an empty seat.

“Hungry, are you?”

“Starving,” said Harry, taking a large bite out of a pumpkin pasty.”

-Aboard the Hogwarts Express in Harry Potter and the Sorcerer’s Stone

Pumpkin pasties are a mutual favorite treat shared by Harry and many of his friends throughout the series. Ron, Hermione, Neville, Luna, and Ginny have all been known to snack on pasties once in a while. Here in the muggle world, Potter fans seem equally as fond of the handheld sweets, for when I started researching pumpkin pasty recipe ideas, I was overwhelmed with the amount of feedback I received. The only issue was, it seemed every reader had interpreted Pumpkin Pasties in a very similar way, as there were minimal variations in recipes. It was always a sweet, flaky pie-pocket filled with the same pumpkin pie filling.

While I’m sure these versions are delicious, I decided to go a different route.  I thought it might be interesting to do more of a Pumpkin Pastry, but still find a way to make it whimsical and fun.  In Harry Potter and the Sorcerer’s Stone, there’s a time during holiday when Harry and Ron sat by the fire for hours on end, “eating anything they could spear on a toasting fork — bread, English muffins, [and] marshmallows. ” Naturally, I loved the idea of the two friends snacking on my favorite sweet, and I decided to incorporate the mallows. With that, the Pumpkin-Marshmallow Napoleon was born… although I think I’ve come up with a much better name for them:

Pumper “Pumpkin Pasty” Pastries

Inspired by: The Hogwarts Express Food Trolley’s “Pumpkin Pasties”

Adapted from Phyllo and Pumpkin Marshmallow Napoleons,” Baking Obsession

Caramel-Glaze Spiced Pastry Rounds

2 sheets frozen puff pastry, thawed

¼ cup granulated sugar

3 tablespoons brown sugar

2 tablespoons unsalted butter

¾ teaspoon salt

¼ teaspoon all spice

¼ teaspoon cinnamon

¼ teaspoon vanilla bean paste

–recipe yield:  about 24-30 disks,
about 8-10 assembled napoleons

Preheat oven to 400 degrees.
On a lightly floured surface, unfold one sheet of thawed puff pastry.  Using a floured rolling pin, gently smooth out creases from folds and roll out puff pastry sheet to about 1/4 – 1/8-inch thickness.  Using a 2-3 -inch cookie cutter or a round glass, cut pastry into about 12-15 disks and place onto parchment-lined baking sheet.  Using a fork, prick a few holes into each disk.  Transfer to the refrigerator to chill for about 5 minutes.

In a saucepan over medium heat, dissolve granulated sugar in ¼ cup water, bring to a boil, and turn off heat.  Stir in brown sugar, butter, salt, spices, and vanilla, continuing to stir until butter has melted and the mixture has formed a warm glaze.  Use a pastry brush to paint a small amount of glaze onto one side of each chilled pastry disk, placing the painted disks back onto the lined baking sheet.  Cover the disks with another layer of parchment paper, and place another baking sheet directly on top of the paper to weigh down the disks as they bake.  Bake disks for 10 minutes before removing from oven and flipping.  Paint the glaze onto the opposite side of each half-baked pastry round, replace parchment paper covering and additional baking sheet cover, and then transfer back into the oven for an additional 10 minutes.  Repeat all instructions for the second sheet of puff pastry.  Allow rounds to cool completely on wire racks before assembling napoleons.  Pastry disks can be prepared ahead of time and stored in an airtight container.

Pumpkin-Marshmallow Filling

¼ cup cooked, pureed pumpkin

½ teaspoon pumpkin pie spice

¼ teaspoon cinnamon

¼ all spice

pinch ground ginger

1½ envelopes unflavored gelatin

½ cup cold water, divided

¾ cup granulated sugar

½ cup light corn syrup

¼ teaspoon kosher salt

¼ teaspoon vanilla bean paste

In a small bowl, stir together the pumpkin and spices until combined.  Set aside.  In a large glass mixing bowl, sprinkle gelatin into ¼ cup of cold water and let sit.  Have an electric mixer fitted with a whisk attachment standing by.

In a small saucepan, combine the remaining ¼ cup water, sugar, corn syrup, and salt.  Cover saucepan and place over medium-high heat for about 3 minutes before removing lid and attaching a candy thermometer to monitor the temperature of the syrup.  Let the syrup cook until it reaches 240 degrees (about 5-6 minutes), and then immediately remove it from heat.  With the mixer on a low speed, slowly pour the hot syrup into the gelatin mixture, allowing it to pour down the side of the bowl into the gelatin.  Once all the syrup has been added, increase the mixer speed to high and continue to whip the mixture until cools to lukewarm and becomes extremely thick, or about 12-15 minutes.  The vanilla bean paste can be added during the last minute of whipping.

Once the marshmallow mixture has been fully whipped, use a spatula to fold about ½ cup of the mallow into the pumpkin-spice mixture.  Then, pour the lightened pumpkin to the mixing bowl and fold it gently but thoroughly into the marshmallow.  Transfer the combined mixture into a pastry or zip-top bag fitted with a small, plain round pastry tip.

Assembly

Pipe 5-6 small dollops of pumpkin-marshmallow filling onto the surface of each pastry round.  Set aside 1/3 of the mallow-dolloped  pastry rounds.  Use a water-moistened finger to lightly flatten the tops of each of the dollops on the remaining 2/3 of the pastry rounds.  Let all pastry disks sit out, uncovered, for about an hour to allow the mallow filling to set.  Stack up two disks with flattened dollops and top with an un-flatted dolloped disk to complete each napoleon.  Serve, or store covered in an airtight container at room temperature.

July 2, 2011

Bombes Away On Independence Day!

Happy 4th of July!  Sure, I may be a few days early, but that’s part of the beauty of this dessert… that it can be made days ahead of time.  Another part of the beauty of this dessert is, well, the beauty of the dessert!

I’ve known for months that this year’s Independence Day treat would be inspired by everyone’s favorite patriotic popsicle, the Bomb Pop.  The ice-cold striped snack, layered with bold, crisp flavors of blue raspberry, lime, and cherry left me with many possibilities.  The more I brainstormed, the more excited I got, leaving me with way too many dessert ideas.  I finally narrowed it down to two red, white, and blue desserts, and decided to make both of them.  Luckily, I will have an apartment full of visitors for the weekend who, I’m hoping, will help tear through these dishes (and the refrigerator full of other dessert leftovers, too!).

As I have two fabulous, patriotic desserts to share, I decided to post one a few days early (possibly giving an inspired reader a chance to make a quick copycat before Monday?).  During the bulk of my brainstorming, I focused mainly on dishes that showcase color, as it was important to me to display red, white, and blue in an exciting, attractive way.  As I was scribbling notes in my recipe journal, I glanced at where I’d written “Bomb Pop” on the page and noticed an accidental flourish resembling an “e” at the end of the word “Bomb”.  A bomb explosion went off in my brain.  A layered ice cream cake, or a “bombe glacée,” would be a perfect way to playfully mimic a Bomb Pop, showcasing the three flavors and colors, and also playing off the title of the treat itself!

Bombes are mainly made up of ice cream or sherbet, but some versions include a cake layer, mine included.  I layered homemade lime and homemade sweet dark cherry ice cream and enveloped both in a layer of bright blue raspberry cake.  I chose Swiss cake roll slices because I thought that the white buttercream swirls would pop against the blue cake.  And maybe also because I was somewhat hesitant as to how, exactly, a blue raspberry flavored cake would taste and wanted some vanilla buttercream to fall back on in case the cake wasn’t as pleasant-tasting as I’d hoped.  Luckily, the flavors of the cake and both ice creams came out wonderful, the cohesive dessert creamy and refreshing…  a perfect tribute to the Bomb Pop and a sweet way to celebrate (two days before) the 4th.

Patriotic Ice Cream Cake Bombe

Inspired by: Red, White & Blue Bomb Pops

Blue Raspberry Swiss Cake Roll

Adapted from Heather Baird’s Pink Velvet Roulade,” SprinkleBakes

4 eggs                                      ¼ teaspoon raspberry extract

¾ cup superfine sugar              ¾ tablespoon blue gel food coloring

3 tablespoons vegetable oil      1-2 drops purple gel food coloring

1½ tablespoons whole milk       1 cup all purpose flour

½ tablespoon lemon juice          1 teaspoon baking powder

1 teaspoon cider vinegar           ¼ teaspoon salt

1½ tablespoons blue raspberry syrup

–recipe yield: 9-12 slices

Preheat oven to 350 degrees.  Line a 9½x13½ pan with buttered parchment paper.  Beat eggs for five full minutes, then,  slowly beat in superfine sugar and vegetable oil.  In a small bowl, whisk together milk, lemon juice, vinegar, raspberry syrup, and extract.  Gradually add the liquid into egg mixture while continuing to mix on a high speed.  Add food coloring until desired color is reached.

Sift together the flour, baking powder and salt in a small bowl.  In small batches, add the sifted dry ingredients into the batter, mixing after each addition.  When completely combined and smooth, pour the batter into the prepared pan, tilting the pan to evenly distribute the batter.  Tap the bottom of the pan against the counter top to allow any air bubbles to escape before placing into the oven to bake for 12-15 minutes, or until the cake is spring-y to the touch.

Lay out a pastry cloth or tea towel next to a wire cooling rack.  Sprinkle cloth with a confectioner’s sugar and smooth it into an even layer.  Immediately upon removing it from the oven, turn out the cake onto the sugared cloth.  Remove paper from the cake and gently roll cake and cloth into a tight log, starting at a shorter end of the cake.  When cake log is rolled with and wrapped in the cloth, place it on the wire rack and allow to cool completely.

Best Vanilla Buttercream

½ cup (1 stick) unsalted butter, softened

¼ teaspoon salt

2½-3 cups confectioner’s sugar

2 tablespoons vanilla almond milk

1 teaspoon pure vanilla extract

1½-2 tablespoons heavy whipping cream

–recipe yield: about 2 cups frosting

In a large bowl, beat together butter and salt until soft and creamed (about 2-4 minutes).  Add in about half of the sugar and the almond milk, and beat until combined.  Add in the remaining sugar, as well as the vanilla, and beat until smooth.  Drizzle in heavy cream while continuing to beat until desired fluffy consistency is reached.

Swiss Roll Assembly

When cake roll is cool, gently unroll it and pull away the cloth.  Spoon frosting onto the surface of unrolled cake and smooth in an even layer, leaving a thin, border unfrosted.  Gently roll cake back into log and wrap securely with plastic wrap. Freeze for 4 hours before cutting into slices with a serrated knife.

Lime Ice Cream

Adapted from Key Lime Ice Cream,” Food.com

10 ounces frozen limeade concentrate, thawed

zest and juice from 2 limes

14 ounces (1 can) sweetened condensed milk

3 cups heavy whipping cream

1 tablespoon clear vanilla extract

1 teaspoon key lime extract

Line a 9×9-inch pan with plastic wrap and chill in the freezer.  In a medium bowl, whisk together limeade concentrate, zest, juice, and condensed milk.  Set aside.  In a large bowl, whip the cream on a low speed until just slightly thickened.  Add both vanilla and lime extracts while continuing to mix.  When medium soft peaks form, fold in condensed milk mixture.  Spoon the combined mixture into prepare pan and freeze until firm, at least 4 hours.

Sweet Black Cherry Ice Cream

Adapted from Spumoni Ice Cream,”
The Prepared Pantry

½ pint dark sweet cherries

2 tablespoons cherry preserves

2 cups whipping cream

½ cup sweetened condensed milk

1 teaspoon pure cherry extract

1 teaspoon vanilla extract

1 tablespoon red gel food coloring

Line a 9×9-inch pan with plastic wrap and chill in the freezer.  Rinse and remove pits and stems from cherries.  Pat dry and give cherries a thorough, rough chop, or pulse a couple times in a food processor.  Combine chopped cherries and preserves in a small bowl and set aside.  In a large bowl, mix the whipping cream on a low speed until just slightly thickened.  Gradually pour in the condensed milk and both cherry and vanilla extracts, and continue to whip until soft peaks form.  Add food coloring until desired color is reached.  Gently fold the cherry-preserve mixture into the cream.  Spoon the combined mixture into the lined, chilled pan and freeze for at least 4 hours, or until firm.

Assembly

Line a round-bottomed bowl (preferably aluminum) with plastic wrap.  Using a serrated knife, cut chilled cake roll into slices about 1-1½ inches thick.  Arrange slices in the lined bowl into a layer at the bottom of the pan and up the side of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm, at least 30 minutes.

Remove the lime ice cream from the freezer to allow it to soften for about 10 minutes.  Then, take the cake-roll lined bowl out of the freezer, remove outermost layer of plastic wrap and smooth the lime ice cream on top of the cake slices.  Spread ice cream into an even layer to cover the bottom third of the inside of the bowl.  Cover the bowl with plastic wrap and freeze until firm, at least 1 hour.  Repeat the softening process with the cherry ice cream, and spread it into the bowl onto the chilled lime ice cream and cake rolls.  Allow the cherry ice cream layer to reach another third of the way up inside the bowl, leaving the very top third portion of the bowl empty for the last layer.  Re-cover the bowl with plastic wrap and freeze for another hour or so until firm.  Repeat the softening and smoothing process with the third and final layer of lime ice cream.  Smooth it into an even layer reaching the very top of the bowl and sides of the cake slices.  Re-cover the bowl with plastic wrap and freeze til completely set and firm, 4-5 hours or overnight.

About 10 minutes before ready to serve, remove the bowl from the freezer and discard plastic wrap.  Invert the dessert onto serving plate and peel away and discard plastic wrap.  If the dessert doesn’t release from the bowl with ease, run a kitchen towel dampened with hot water across the sides of the bowl before attempting to pull it away.  To serve, submerge a sharp knife into hot water before cutting into slices.

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 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.