Dirty Pirates

NOT MY RECIPE NOR MY IDEA. IT’S GENIUS THO! GO HERE; http://www.endlesssimmer.com/2011/09/14/dirty-pirate-popsicles/ AND READ THE POST BY THE AUTHOR OF THIS FANTASTIC SOUNDING TREAT

 

Dirty Pirate Popsicles

Posted by bakersroyale on September 14 2011 in Desserts, Featured

 

 Dirty Pirate Popsicles

• 2 1/2 cups Coke
• 1/3 cup Captain Morgan Spiced Rum
• 1/3 cup Kahlua

Instructions:

1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
2.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

 

No Bake Boston Cream Pie

 

 

THIS IS NOT MY RECIPE.  I FOUND IT AT http://www.thekitchn.com/thekitchn/dessert/dessert-recipe-nobake-boston-cream-pie-strata-cookbook-recipe-137474 AND IT IS SO SIMILAR TO MY HUSBAND’S GRANDMOTHER’S ECLAIR CAKE THAT ICOULD NOT PASS IT UP. HE LOVES THAT CAKE AND HE’LL NOT WASTE ANY TIME DEVOURING THIS ONE TOO!

 

 

Serves 6

About 20 ounces (4 sleeves) graham crackers

For the custard
3 tablespoons cornstarch
2 large eggs
3 egg yolks
5 tablespoons unsalted butter
3/4 cup sugar
1/2 teaspoon salt
4 cups half-and-half
2 teaspoons vanilla

For the chocolate frosting
1/4 cup (1/2 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners’ sugar
1 teaspoon vanilla extract

1. Line the bottom of a 9 x 13-inch baking dish with graham crackers, using about a quarter of them and breaking some in half if necessary. Set aside.

2. To make the custard, place the cornstarch in a small bowl. In a second small bowl, whisk together the eggs and egg yolks. Set both aside.

3. In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar. Add the salt and half-and-half, and stir. Warm over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When the half-and-half mixture is hot, turn off the heat.

4. Pour a ladleful of the hot half-and-half mixture into the small bowl holding cornstarch. Whisk vigorously to combine. The mixture should come together smoothly, with no lumps; if there are any lumps, add a little more liquid and whisk them out. Pour this cornstarch mixture into the beaten eggs. Whisk vigorously to combine.

5. Pour the egg mixture into the pot, and turn the heat on to medium. Whisk continuously and vigorously, working all the angles of the pot and scraping the bottom. Continue whisking for about 5 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface. Turn off the heat and stir in the vanilla.

6. Spread one-third of the pudding evenly over the graham crackers. Top with a layer of graham crackers, and spread half of the remaining pudding over that layer. Add a third layer of graham crackers and top with the remaining pudding. Cover the top of the pudding with a final layer of graham crackers. Set aside.

7. To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for 1 minute. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners’ sugar with a whisk or hand beater. When the mixture is smooth, beat in the vanilla. While the frosting is still quite hot and liquid, pour it over the top layer of graham crackers and smooth with a hot knife or spatula dipped in hot water.

8. Cover the layered dessert with a lid or aluminum foil and refrigerate. (If using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting and spoil the look.) Refrigerate for a minimum of 4 hours and up to 2 days before slicing and serving. Serve chilled.

• Reprinted from Not Your Mother’s Casseroles by Faith Durand. (Harvard Common Press, January 2011)

 

Thousand Dollar Bars

http://www.kingarthurflour.com/recipes/thousand-dollar-bars-recipe

Hands-on time:	20 mins. to 30 mins.
Baking time:	35 mins. to 45 mins.
Total time:	Overnight,2 hrs 5 mins. to 2 hrs 25 mins.
Yield:	One 9″ x 13″ x 2″ pan
	Overnight
MaryJane Robbins Published:	2010-09-12

// Ingredients

Shortbread layer

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup confectioners’ sugar
• 2 teaspoons vanilla extract
• 2 cups King Arthur Unbleached All-Purpose Flour

Caramel layer

• 2 cups caramel, cut into small chunks
• 3 tablespoons heavy cream

Chocolate layer

• 3 cups chopped milk chocolate or dark chocolate, melted
• 1 tablespoon vegetable shortening (optional)

Directions

see this recipe’s blog »

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9″ x 13″ pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it’s lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it.  Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2″ x 2″ squares to serve. It’s best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into “fingers”. Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

 

Taste of Home’s Caramel Apple Bites

18 Servings

Prep: 25 min. + standing Bake: 15 min. + cooling

Ingredients

• 
  FILLING:
• 1/3 cup finely chopped unpeeled apple
• 1/3 cup evaporated milk
• 1/3 cup sugar
• 1/3 cup chopped walnuts
• 
  DOUGH:
• 1/2 cup butter, softened
• 1/4 cup confectioners’ sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 
  TOPPING:
• 1 package (14 ounces) caramels
• 2/3 cup evaporated milk
• 
  Green toothpicks
• 1 cup chopped walnuts

Directions

• In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
•    In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
•    Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
•    Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
•    In a small saucepan over low heat, cook caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set. Yield: about 3 dozen.

http://www.tasteofhome.com/Recipes/Caramel-Apple-Bites

Nutrition Facts: 1 serving (1 each) equals 292 calories, 13 g fat (6 g saturated fat), 31 mg cholesterol, 157 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.

 

Black Pepper Shortbread

NOT MY RECIPE. FOUND AT: http://www.raspberricupcakes.com/search/label/Savoury?updated-max=2009-07-27T22%3A37%3A00%2B10%3A00&max-results=20

GOTTA TRY THESE!

3 cups (450g) plain flour
1 tsp baking powder
1 tsp bicarb soda
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground sea salt
250g unsalted butter, softened
3/4 cup sugar
1/4 cup (60 ml) heavy cream
1 1/2 tsp freshly ground black pepper

Combine the flour, baking powder, bicarb soda, cinnamon, allspice and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until pale and creamy. With mixer on low speed, beat in the cream, mixed dry ingredients, and black pepper to form a smooth dough. Form the dough
into a log about 4 cm in diameter. Wrap in cling film and refridgerate for 30 minutes.

Preheat oven to 190 degrees C. Line a baking tray and slice the dough 5mm thick and place cookies 2.5 cm apart on the sheets. Bake for 5-7 minutes or until just golden. Transfer to racks and let them cool completely.

 

Chocolate Avocado Macarons

THIS IS NOT MY RECIPE. IT WAS FOUND AT: http://www.raspberricupcakes.com/2010/07/chocolate-avocado-macarons-for-gourmet.html by stephcookie in Australia.

PLEASE VISIT HER BLOG. IT IS FAB!  Also, here is another link to her blog for CHOCOLATE MINT CAKE! My favorite Baskin Robbins flavor.  http://www.raspberricupcakes.com/2011/09/mint-chocolate-chip-cake.html  i want this to be my bday cake with a side of the ice cream too! 

 

 
(makes about 25 macarons)
100g aged egg whites at room
temperature (you can use fresh eggs too, just
make sure they are room temperature. I always use fresh these days, and zap it
in the microwave on defrost for 10 seconds)
110g almond meal, sifted
and dried in an 80°C oven for 10 minutes
190g icing sugar
10g Dutch
process cocoa powder, plus extra for dusting
50g caster sugar
Optional: 1
tsp egg white powder to help stabilise your meringue (available from The
Essential Ingredient)

1/2 medium sized avocado,
peeled and pitted
2 tsp lemon juice
100g icing sugar, sifted
1 tbsp
sweetened condensed milk

Line two baking sheets with baking paper. Place
icing sugar in food processor and pulse for a minute to remove any lumps. Stir
in cocoa powder and pulse to combine well. Stir in almond meal and give a few
quick, short pulses to just combine. (If no food processor available simply sift
all dry ingredients together) Place in a large mixing bowl and set aside. Using
an electric mixer, beat egg whites and egg white powder in a medium mixing bowl
until the egg white powder dissolves and it reaches soft peaks. With the mixer
on high speed, gradually add caster sugar and beat until it reaches stiff
peaks.

Add the meringue to your dry mixture and mix, quickly and roughly
at first to beat out as much of the air bubbles as you can out of in the egg
whites, then fold carefully as the dry mixture becomes incorporated and it
starts to become shiny again. Take care not to overmix, the mixture should flow
like lava and a streak of mixture spread over the surface of the rest of the
mixture should disappear after about a minute. Place in a piping bag with a
plain round tip and pipe rounds of about 3cm diameter on lined baking sheets (or
silicon baking mats), about 2cm apart. Gently rap the baking sheets on the bench
top to remove any extra bubbles from your piped shells. Leave shells on bench to
dry for about an hour, so that when you press the surface of one gently it does
not break.

Preheat your oven to 140-150°C (temperature varies depending
on your oven). Place on top of an overturned roasting tray or another baking
sheet if they are not professional grade. Bake for 13-15 minutes, depending on
the size of your shells. Remove from the oven and cool on the tray for a few
minutes, then gently remove from the sheet and place on a wire rack to cool
completely. (If shells are stuck to the sheet then you may need to return the
tray to the oven for a few more minutes)

To make the filling, place avocado flesh and lemon juice in a medium mixing bowl and beat
with an electric mixer until light and fluffy. Strain mixture to remove any
large lumps. Return to the mixing bowl and add sifted icing sugar, then beat to
combine. Add condensed milk and beat again until combined. Refrigerate the
mixture for 15 minutes and then sandwich macaron shells with about half a
teaspoon of avocado filling each. Refrigerate overnight
and then serve at room temperature. These can be stored in an airtight container
in the fridge for several days

 

Brownies.

I’ve never made them like this before.  The texture will be better!

http://www.foodbeam.com/2010/03/25/un-clapotement-sur-la-vitre-du-reve-brownies-fondants-au-cacao/

makes 16

140g butter
280g caster sugar
80g cocoa powder
1/4 heaped tsp maldon sea salt
2 large eggs
65g plain flour

Preheat the oven to 160°C. Line a 25×25cm baking tin with baking paper.

Combine the butter, sugar, cocoa, and salt in a bowl and cook over a simmering bain-marie, stirring from time to time until it forms a smooth mixture and feel hot to the touch (around 50-60°C).

Set aside to cool down slightly, then mix in the eggs one at a time, using a whisk and stirring for a good minute after each one.
Fold in the flour and spread the batter evenly into the prepared tin.

Bake for 20 minutes, or until barely set. Allow to cool on a rack, then remove the brownies from the tin and slice into slices.

 

Oatmeal Cream Pies

THIS IS NOT MY RECIPE! FOUND AT: http://www.howtoeatacupcake.net/

Not that I think I’ll ever make these, but my daughter loves them so maybe one day I will. When that day comes, bingo….

Oatmeal Cream Pies (from “The Amish Cook’s Baking Book”)
Makes about 24 pies

3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups packed brown sugar
2 large eggs
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups quick-cooking rolled oats
2 teaspoons baking soda
3 tablespoons boiling water

Filling (adapted from “The All-American Dessert Book”)
1 tablespoon plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup granulated sugar
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar
8 ounces vegetable shortening

Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).
Cream the butter, sugar, and eggs in a large bowl. In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well. In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well. Drop by the tablespoon (I did 2 tablespoons) onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.
For the filling, in a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes. In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.
Transfer the mixture to a large bowl. Add the vanilla. With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes. Reduce the mixer speed to low and gradually add the powdered sugar. Add the shortening and beat until completely smooth. The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

 

Coffee Walnut Muffins with Coffee Glaze

THIS IS NOT MY RECIPE NOR MY IDEA. IT BELONGS TO THE OWNER OF THIS BLOG: http://www.alldayidreamaboutfood.com/search/label/erythritol.  I CAN’T WAIT TO TRY THESE! YOU SHOULD GO TO HER BLOG AND CHECK OUT THE PHOTOS AND THE HINTS SHE POSTED.  YOU WILL LOVE THE OTHER RECIPES THERE TOO!
Muffins:
1 1/4 cups walnuts, divided
1 cup almond flour
1/2 cup soy flour
1/4 cup erythritol
1/4 cup vanilla whey protein powder
2 tbsp instant coffee granules
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz greek yogurt or sour cream
1/4 cup butter, softened
3 large eggs
16 drops stevia extract
2 tbsp almond milk

Glaze:
1/3 cup powdered erythritol or xylitol
2 tbsp strong coffee

Preheat oven to 325F and
line 12 muffin cups with paper liners. Toast 1/4 cup walnuts, and chop coarsely.
Set aside

In a food processor, grind 1 cup of the walnuts until finely ground but not pasty. Transfer to a medium bowl. Whisk in almond flour, soy flour, granulated erythritol, protein powder, coffee, baking powder, baking soda
and salt.

In a large bowl, beat yogurt or sour cream with butter until smooth. Beat in eggs and stevia. Then beat in half of nut flour mixture. Beat in almond milk, and then remaining nut flour mixture. Stir in toasted, chopped
walnuts.

Divide batter among prepared muffin cups and bake 18-20 minutes, or until set and a tester inserted in center comes out clean. Let cool in pan.

For the glaze, whisk together powdered erythritol or xylitol and coffee. Drizzle over muffins.

Makes 12. Each muffin has a total of 13.9g
of carbs and 2.8g of fiber, but only 4.9g if you subract erythritol

 

Diet Coke Cake

THIS IS NOT MY RECIPE NOR MY IDEA. I FOUND IT AT:http://www.alldayidreamaboutfood.com/2011/10/diet-coke-cake-reduced-sugar.html. THERE ARE MANY GREAT TIPS AND PICTURES THAT GO ALONG WITH THIS RECIPE THAT YOU MUST VISIT THE BLOG TO SEE!  THIS LADY HAS AN INCREDIBLE BLOG. YOU’RE GUARANTEED TO LOVE IT!

 

Cake Ingredients:
• 2 cups Stevia in the Raw
• 2 cups wheat flour
• 1 ½ cups mini marshmallows
• ½ cup butter
• ½ cup canola oil
• 1 cup Diet Coke
• 1 teaspoon baking soda
• ½ cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract

Glaze
Ingredients:
• ½ cup butter
• 3 Tablespoons cocoa
• 6 Tablespoons Diet Coke
• 1 16oz bag powdered sugar
• 1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2. In the bowl of your mixer sift together Stevia and flour. Add marshmallows.
3. In a saucepan mix butter, oil, cocoa, and Diet Coke. Bring to a boil and pour over
dry ingredients; combine until smooth and marshmallows are melted.
4. Dissolve baking soda in buttermilk just before adding to the batter. Add eggs
and vanilla, mixing well.
5. Pour into a well-greased 9×13 baking dish and
bake 35 minutes. Let cool, cut into small circles or squares.
6. Assemble frosting: Combine butter, cocoa, and Diet Coke in a saucepan. Bring to a boil
and pour over powdered sugar. Stir until smooth. Add vanilla extract and then
pour over cake pieces.

NOTE FROM THE ORIGINAL AUTHOR: **This recipe made a HUGE amount of glaze. I would suggest halving the glaze recipe if you are making the cake into bite-sized pieces.