Candy

Pumpkin Gingersnap Truffles

Love, love, love dipping things in chocolate!

1 cup white chocolate chips
1/3 cup gingersnap cookie crumbs
1/4 cup canned pumpkin puree
1/4 cup graham cracker crumbs
1 Tbl powdered sugar
1/2 tsp orange zest
1/8 tsp ground cinnamon
Pinch of fine salt
2 oz cream cheese, softened
1 cup semi-sweet chocolate chips
2 Tbl shortening

Melt white chocolate slowly in double boiler over low heat or in microwave.  Transfer to large bowl, add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, orange zest, cinnamon, salt, and cream cheese and beat with electric mixer until smooth.  Transfer to shallow bowl, cover and chill until solid enough to roll into balls (about 2 hours).  Scoop pumpkin mixture into balls, roll in hands if desired to make smooth, place on silpat, cover with with plastic and freeze.

Line a large tray with parchment paper or silpat.  Melt semi-sweet chocolate and shortening and transfer to small, deep bowl.  Work with about six pumpkin balls at a time (remaining put back in freezer) drop into the chocolate.  Work quickly, gently spoon chocolate over to coat.  Using two forks, lift truffle out of chocolate, shake off excess and transfer to prepared tray.  Continue with remaining pumpkin balls.  Put remaining chocolate in ziplock bag, snip corner, and drizzle swirl of chocolate in a design on top of each truffle.  Put tray in refrigerator for truffles to set up.  Store truffles in airtight container in refrigerator.

One Year Ago Today:  Triple Chocolate Hazelnut Pie 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes, Dessert

S’more Ice Cream Cake

It finally feels like summer around here, so this recipe seem fitting.  I found it in Women’s Day magazine and we think its delicious!  Smores Ice Cream Cake Recipe – Woman’s Day

10 graham crackers, divided
2 Tbl butter, softened
4 oz bittersweet chocolate (I used 2/3 cup dark chocolate chips)
1 (14oz) can sweetened condensed milk
1½ tsp vanilla
2 cups heavy whipping cream
1 cup mini marshmallows
3/4 cup mini chocolate chips

Heat oven to 350°.  Line bottom of 8″ springform pan with parchment paper.  In food processor, pulse 8 graham crackers until finely ground.  Add butter and pulse until blended.  Press graham mixture into bottom of prepared pan.  Bake until golden brown, 8 to 10 minutes.  Let cool completely, about 25 minutes.

Meanwhile, melt chocolate in microwave, let cool slightly.  Using electric mixer, beat chocolate, half the condensed milk (1/2 cup plus 2 tablespoons), and 3/4 tsp vanilla in large bowl until combined.  Add 1 cup of the heavy cream and beat on high speed until thick, stiff peaks form.  Fold in marshmallows.  Spoon mixture on top of cooled crust and spread evenly.

Using electric mixer, beat remaining condensed milk, vanilla, and heavy cream until thick, stiff peaks form, 3 to 5 minutes. Fold in 1/2 cup mini chocolate chips.  Spread on top of chocolate layer.

Break remaining 2 graham crackers into tiny pieces.  Sprinkle graham pieces and remaining 1/4 cup mini chocolate chips over top.  Cover and freeze until firm, at least 8 hours and up to 2 weeks.  When ready to serve, unmold cake and transfer to platter.  Let sit for 5 minutes before slicing.

One Year Ago Today:  Harvest Grain & Pecan Pancake/Waffle Mix

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Double Frosted Orange Creamsicle Cookies

Another double frosted cookie.  I can’t help myself, I love the way they look…and taste!  The cookies seem to say, one layer of frosting just isn’t enough, we are going to the extreme.  And, because I love the flavor combination of orange and chocolate (got that from my dad), I drizzled some with melted chocolate.  Oh, yum!

                       

                       

COOKIES:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
3½ cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup cream

Preheat oven to 400°.  In large bowl with electric mixer, cream butter and sugar.  Add egg and vanilla.  Stir together flour, baking powder, baking soda, and salt.  Add dry ingredients alternately with cream.  Roll out cookie dough 1/4″ thick, on lightly floured surface.  Cut into rounds about 2½″ in diameter and place on silpat lined or lightly sprayed baking sheet.  Bake for 5-6 minutes, (I bake them exactly 5 minutes).  DO NOT OVERBAKE.  They will be nice & soft if you don’t overbake.  Cool completely before frosting.

Cream Frosting:
1/2 cup butter, softened
1/4 cup shortening
3/4 tsp vanilla
3 cups powdered sugar
cream to make desired consistency

Cream butter, shortening, and vanilla with electric mixer.  Slowly mix in powdered sugar one cup at a time.  Add cream to make perfect spreading consistency (this frosting layer can be a little firmer than the top layer).  Frost cooled cookies.  Let cookies sit until frosting set enough to frost with orange frosting layer.

Orange Cream Frosting:
½ cup butter, softened
2½ cups powdered sugar
3-4 Tbl orange juice
yellow & red food color

Mix butter, powdered sugar, orange juice, and vanilla with electric mixer.  Add and mix in drops of food coloring one at a time to achieve desired orange (I used 5 drops each of yellow & red).  Spread layer of orange frosting over cream frosting on each cookie.  Melt 1/4 cup semi-sweet chocolate chips in microwave and drizzle over cookies if desired.

One Year Ago Today:  Mini Oreo Cheesecakes

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Breakfast, Quick Breads

Raspberry Scones

There is something wonderful about a flaky pastry with a touch of sweetness and maybe a little tartness.  The trick to these scones is keeping everything cold…or frozen.  Cold butter, frozen raspberries, cold pastry, this creates a flaky scone and keeps the raspberries from melting into a juicy mess, I speak from experience.  Remember, with this recipe – Keep it Cool!

This recipe adapted from chow.com

                       

                       

2 cups flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup butter, cut into small cubes then chilled
3/4 cup heavy cream, cold
1 cup frozen raspberries, kept in freezer until ready to use

Line baking sheet with Silpat or parchment paper, set aside. Lightly flour a large plate, set aside.

Combine flour, sugar, baking powder, and salt.  Cut cold butter into flour mixture with pastry blender or two knives.  Pour cold cream over flour, using your fingers, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated).  Turn all dough and loose flour out onto work surface and gently knead until most of flour is incorporated and the dough just holds together (careful not to overwork it, warmth from hands will melt butter).  Using your hands, form dough into rectangle.  Roll dough into 8″x10″ rectangle, if the dough cracks, push back together.

Take raspberries from freezer, evenly arrange them in single layer over lower two-thirds of rectangle, and press them into the dough (it’s OK if some break).  Fold dough lengthwise into thirds, gently pressing on layers as you go (pictures above).  With rolling pin, gently roll dough into an even 1″ high block. If the ends become tapered, square them with your hands.  Slice dough crosswise (do not saw back and forth) into 4 equal pieces.  Cut each piece diagonally to form 2 triangles.

Transfer scones to floured plate and place in freezer for 15 minutes.  While scones are in freezer, heat oven to 400°.

Remove scones from freezer and transfer to prepared baking sheet, setting them 2″ apart.  Brush thin layer of cream over tops of scones and sprinkle with sugar.  Bake until golden brown on top and bottom, about 20 minutes (cover with foil with about 5-7 minutes baking time remaining.  Let cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.

One Year Ago Today:  Oatmeal Wheat Bread with Sunflower Seeds

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.