Tagged:  Homemade

I have nearly a dozen recipes here on Brown Eyed Baker that call for marshmallow creme… things such as fruit dip, homemade Hostess cupcakes, six-layer chocolate cake with toasted marshmallow filling and malted chocolate frosting (yes, it’s a doozy!) and homemade Snickers bars, among others. Marshmallow creme is one of those things that I admittedly take for granted, since it is on a shelf in the baking aisle of nearly every grocery store in the United States. However, it’s not readily available in most other parts of the world, and it’s the source of some of the most-asked questions I receive on recipes that include it as an ingredient. The great news is that you can make your own! I’ve been wanting to make it from scratch for awhile, and I also wanted to provide an alternative to those that want so badly to make those recipes that call for it, but can’t find it. Homemade marshmallow creme only requires one saucepan, a mixer, candy thermometer and about 20 minutes of time.

Whether you’re baking with it, or using it to create the ultimate Fluffernutter sandwich, a batch of homemade marshmallow creme will definitely serve you well.

What’s your favorite thing to make with marshmallow creme?

One year ago: Mocha Brownies
Two years ago: Soba Noodle Stir-Fry with Spicy Almond Butter Sauce
Three years ago: Chocolate Thumbprint Cookies
Four years ago: Anadama Bread
Five years ago: Chicken Fajita Enchiladas

Yield: About 2 cups

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

¾ cup granulated sugar
½ cup light corn syrup
¼ cup water
Pinch of salt
2 egg whites, at room temperature
¼ teaspoon cream of tartar
1½ teaspoons vanilla extract

Directions:

1. Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.

2. While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.

3. Once the sugar mixture reaches 240 degrees F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially, about 7 to 9 minutes. Add the vanilla extract during the last minute or two of beating.

4. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

Brown Eyed Baker

Back when I started on this food blogging journey, I was still making making a lot of casseroles for dinner and relying heavily on packaged foods for most of my meals. Over the last six years, I’ve enjoyed stretching my kitchen muscle into areas that were both unfamiliar and uncomfortable. I’ve learned more than I ever thought possible, and I’ve done a lot of reading about where my food comes from, what goes into packaged goods, and have made a considerable effort to reduce the amount of packaged food I buy. Yes, I still order pizza sometimes. Yes, I love Chinese takeout. Yes, I’m sitting down with a bowl of potato chips and store-bought dip as I write this. However, I’ve made significant progress over the last couple of years. I’ve tackled homemade versions of hot cocoa mix (my favorite winter drink!), Klondike bars, American cheese, and even Nutella. Given that ranch is my favorite salad dressing and that I would dip almost anything in it if I could (seriously – chicken fingers, fries, carrots, you name it!), it was high time that I made it at home.

My local grocery store has an awesome salad bar and I’ve been getting a salad for lunch at least a couple of days a week for the last month or so. Putting the dressing on is always a quandary for me. All of the dressings are full-fat, plus, of course, they’re bottled. I could come home and put on my own vinaigrette, but I love ranch, especially when I make a “big salad with lots of stuff” (two Seinfeld references in one week!). The time was right for getting right down to it and pulling out the blender. As it turns out, making homemade ranch dressing could not be any easier and I can’t imagine any reason why I’d ever buy it at the store again.

Basically, throw everything (much of which you probably already have on hand) into the blender, puree for 10 seconds or so and, voila! Delicious, perfect ranch dressing. You can mix and match herbs if you’d like, as well as play around with the amount of buttermilk in the recipe. Stay at the lower end for a thicker dressing (which I prefer), or add a little more for a thinner dressing.

If you like things spicy, you might want to try out Chipotle Ranch Dressing and Jalapeño Ranch Dressing by Confections of a Foodie Bride - they are next on my list!

Two years ago: Chocolate Peanut Butter Cup Ice Cream
Three years ago: Tres Leches Cake
Four years ago: Cookies and Cream Cheesecake Brownies
Five years ago: Fluted Polenta Ricotta Cake

Yield: About 2 cups

Prep Time: 10 minutes

Total Time: 10 minutes

A fabulous homemade recipe for buttermilk ranch dressing.

Ingredients:

¾ cup mayonnaise
¾ cup sour cream
¼ to ½ cup buttermilk
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 small garlic clove (or half of 1 large clove)
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:

1. Add all ingredients with ¼ cup of the buttermilk to a blender. Puree for about 10 seconds to combine. Check the consistency and add additional buttermilk a couple tablespoons at a time if you desire a thinner dressing.

2. Store in a glass jar or airtight container in the refrigerator for 7 to 10 days.

Brown Eyed Baker

It’s the week of St. Patrick’s Day, and I’m bringing you three straight days of festive recipes perfect for your March 17th celebrations! In years past, I’ve enjoyed using Baileys Irish Cream in recipes such as Car Bomb Cupcakes and Guinness Chocolate Cake with Baileys Irish Cream Cheese Frosting. A few weeks ago, I started thinking about what types of recipes I wanted to make for St. Patrick’s Day and began thinking about the possibility of creating Irish cream liquor at home instead of buying a bottle. I did some Googling and found a ton of recipes that already existed… I narrowed them down to the ones that began with a base of Irish whiskey (versus vodka, which some recipes called for) and went from there. In the end, I couldn’t believe how insanely easy it was to whip up this popular liquor at home with ingredients that I already had on hand. Five minutes is all you need!

Start with Jameson whiskey (or your favorite brand of Irish whiskey), then throw in some cream, sweetened condensed milk, instant coffee, chocolate syrup and vanilla and give it a whir in the blender for a few minutes until blended and creamy. Funnel it into pretty bottles and refrigerate for up to 2 months! You can use it in recipes or give it as a gift for holidays or special occasions.

The drink is smooth, creamy and definitely packs a little bit of a punch!

What’s your favorite recipe using Baileys Irish Cream?

One year ago: Irish Whiskey Soda Bread with Irish Whiskey Butter
Two years ago: Irish Brown Bread and Guinness-Milk Chocolate Ice Cream
Three years ago: St. Patrick’s Day Shamrock Cookies
Four years ago: Braised Beef with Mushrooms and Cabernet Sauce
Five years ago: Russian Grandmothers’ Apple Pie-Cake
Six years ago: Mexican Rice

Yield: 34 ounces

Prep Time: 5 minutes

Total Time: 5 minutes

An incredibly easy recipe for making your own Baileys Irish Cream at home!

Ingredients:

1⅔ cups Jamison Irish whiskey
1 cup half & half or heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
1 teaspoon instant coffee

Directions:

1. Combine all ingredients in a blender and puree on high speed for 30 seconds.

2. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.

Brown Eyed Baker

Last year, I made the confession of all confessions. I was on the fence about Nutella, and while I was enamored with some Nutella cookies that I made, I still wasn’t completely sold. I haven’t been able to put my finger on it, but it just wasn’t living up to the high expectations that the foodie world had set for it. When I first started flipping through my new favorite DIY cookbook last year and marking recipes to try, the homemade chocolate-hazelnut spread didn’t set the world on fire for me. It wasn’t until a few weeks ago when I revisited the book that I took a second glance at the recipe. The rest, as they say, is history.

In the recipe headnote, it mentioned that commercial chocolate-hazelnut spreads often lack real nut flavor and can taste plasticky. Yes, that! Since it seemed like they were speaking my language, I decided that if anything might change my mind, it would be this homemade version. Turns out, I was right. I haven’t been able to put the spoon down since this finished churning in my food processor!

In addition to being one of the easiest recipes you’re likely to find, it has officially changed my mind when it comes to the chocolate-hazelnut spread phenomenon. Maybe it has to do with actually making it myself, but the flavor truly cannot be beat. The nut flavor comes bursting through and the chocolate gives it such depth. I guess this in line with the notion that if kids help make a meal they are more likely to eat it

Eat it, I did! I ate quite a few spoonfuls before I decided I should probably try it on something else. As it turns out, graham crackers and apples are both perfect companions for your homemade Nutella. As are about a million other things, I’m sure! I can’t wait to break out the tub of pretzel rods with this jar.

Since I gave up peanut butter for Lent, I may have just found myself a very worthy substitute for the next 38 days. My grandma used to pull the one-two punch – layering peanut butter then Nutella on her morning toast. Such a trendsetter, she was! I only wish she were here to taste this homemade version. I have no doubt she would love it and gobble it up as quickly as I could make it.

I have learned a very valuable lesson here. If I don’t care much for a packaged product, give it a homemade whirl before totally dismissing it. As it turns out, the concept is phenomenal, and this recipe’s execution makes it absolutely perfect. I’m so thrilled to finally jump on the chocolate-hazelnut train!

One year ago: Salted Caramel Chocolate Chip Cookie Bars and Creamy Tomato-Basil Soup
Two years ago: White Chocolate Coconut Brownies
Three years ago: Espresso Ice Cream
Four years ago: Italian Walnut Pillow Cookies
Six years ago: Maple-Hazelnut Oatmeal

Yield: 1½ cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A homemade Nutella spread, full of roasted hazelnuts and a rich chocolate flavor.

Ingredients:

2 cups (8 ounces) hazelnuts
1 cup powdered sugar
⅓ cup Dutch-processed cocoa powder
2 tablespoons hazelnut oil
1 teaspoon vanilla extract
⅛ teaspoon salt

Directions:

1. Preheat oven to 375 degrees F. Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through baking. Keep a close eye on them, as they can go from perfect roasted to burnt in a short amount of time. Transfer the hazelnuts to a medium-sized bowl.

2. Once the hazelnuts are cool enough to handle, place a second bowl upside-down on top of the bowl with the hazelnuts. Shake vigorously for about 30 seconds to remove the skins of the hazelnuts. It may take a few times to get all of the skins off; each time, remove the hazelnuts that have lost their skin to the bowl of a food processor, then continue shaking.

3. Process the hazelnuts in a food processor until their oil is released and they form a smooth, loose paste, 2 to 5 minutes, scraping down the bowl often.

4. Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes. The mixture will loosen and become glossy. Transfer the spread to a jar with a tight-fitting lid or an airtight container. You can store it in the refrigerator or at room temperature for up to 1 month.

Notes:

• If you want to do away with having to remove the hazelnut skins, you could purchase blanched hazelnuts, which I might try next time.
• I was not able to find hazelnut oil at any local grocery stores (including Whole Foods), so I ended up ordering it from Nuts.com. You could substitute walnut oil or vegetable oil, but the hazelnut oil really helps give the spread a silky smooth texture.
• You can substitute regular unsweetened cocoa powder for the Dutch-processed cocoa powder.

Brown Eyed Baker

A couple of months ago, it was announced that Hostess would be going out of business and shutting down or selling off its popular snack brands. At the time, I plunged head-first into a batch of homemade Twinkies after not being able to find a single package in any grocery store within 24 hours of the announcement. I was admittedly never a huge Hostess groupie growing up. First of all, I just flat-out wasn’t allowed to eat stuff like that most of the time; myy mom never kept it in our house. Second, if we were allowed the occasional treat while at the grocery store, I always navigated to the Little Debbie snacks instead (hello, Swiss Cake Rolls!). However, I did manage to get my mitts on Hostess cupcakes now and again while at birthday parties or sleepovers, and I was mesmerized by that dreamy, creamy filling, and what kid doesn’t love chocolate?! Now, after seeing multiple renditions of the homemade version online, I finally created my own. Better late than never, for sure!

Needless to say, these homemade cupcakes are approximately a bazillion times better than I can ever remember those packaged cupcakes tasting. Moist, luscious chocolate cupcakes, filled with a fluffy marshmallow cream frosting, topped with chocolate ganache and garnished with the nostalgic finishing touch: white curly-cued icing.

Bottom line, even if you were never a Hostess cupcake fan, you owe it to yourself to make some crazy-good cupcakes. You can even eat them for breakfast if you want and I won’t tell a soul… I’m totally on board the “eat cake for breakfast” band wagon. Anyone else want to join?!

One year ago: Minestrone Soup and Chubby Hubby Rice Krispies Treats
Two years ago: Maple-Bacon Kettle Popcorn

Yield: 12 cupcakes

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours

A homemade recreation of the famous Hostess Cupcakes – chocolate cupcakes with a creamy white center, topped with a chocolate glaze and white curly piping.

Ingredients:

For the Cupcakes:
3 ounces bittersweet chocolate, chopped fine
⅓ cup Dutch-processed cocoa powder
¾ cup brewed coffee, still hot
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Filling:
1 cup marshmallow creme
¼ cup unsalted butter, at room temperature
½ cup powdered sugar

For the Ganache Frosting:
2½ ounces bittersweet chocolate, finely chopped
¼ cup heavy cream

For the White Icing:
1 cup powdered sugar
¼ cup unsalted butter, at room temperature
1 tablespoon whole milk
Splash vanilla extract

Directions:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper or foil liners.

2. Place the chocolate and cocoa in a medium bowl. Pour the coffee over the mixture and let sit, covered, for 5 minutes. Whisk the mixture gently until smooth, then transfer to the refrigerator to cool completely, about 20 minutes.

3. Whisk together the flour, sugar, baking soda and salt in a medium bowl.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture to the chocolate mixture and whisk until smooth.

5. Divide the batter evenly among the muffin cups. Bake cupcakes until set and just firm to the touch, 15 to 20 minutes. Let the cupcakes cool in the tin on a wire rack until cool enough to handle, about 10 minutes. Remove each cupcake from the tin, set on the wire rack, and let cool completely before filling and frosting, about 1 hour. (Unfrosted cupcakes can be stored at room temperature for up to 1 day.)

6. Make the Filling: Beat the marshmallow creme and butter on medium speed until soft and light, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar. Once it has all been incorporated, increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy. Transfer the filling to a pastry bag fitted with a large, round tip (I used an Ateco #804) and refrigerate until ready to use.

7. Make the Ganache Frosting: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and bring to a simmer over medium heat. Remove from the stove, and immediately pour over the chopped chocolate. Let stand for 2 minutes, then gently whisk together until a smooth ganache forms. Set aside to thicken for 5 to 10 minutes.

8. Make the White Icing: Beat together the powdered sugar, butter, milk and vanilla on medium speed until completely blended and smooth. Transfer the icing to a pastry bag fitted with a small, round tip (I used a Wilton #3) and refrigerate until ready to use.

9. Assemble the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down (just like I did in

(Cupcake recipe adapted from Cook’s Illustrated All-Time Best Recipes)

Brown Eyed Baker

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray. Line the bottom and sides of the pan with edible wafer paper, cutting pieces as needed to get them to fit; set aside.

2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk; set aside.

3. Place the honey in a medium saucepan. Pour the sugar and salt into the center of the pan. Cook the mixture over medium heat, without stirring, until the honey starts to boil around the edges of the pan, about 5 minutes.

4. Reduce the heat to medium-low and cook, gently swirling the pan, until the sugar has dissolved and the mixture is dark amber in color and reaches 320 degrees F on a thermometer, anywhere from about 8 to 12 minutes. Remove the pan from the heat and let the bubbles subside, about 30 seconds.

5. Meanwhile, when the honey mixture is at about 270 degrees F, turn the mixer to medium-low and begin whipping the egg whites and cream of tartar until foamy, about 1 minute. Increase the speed to medium-high and whip until soft peaks form, about 2 to 3 more minutes.

6. Reduce the speed to low and carefully add the hot honey mixture, trying to avoid the sides of the bowl and the whisk as much as possible, and mix until incorporated. Increase the speed to medium and whip, scraping down the sides of the bowl twice, until the mixture is pale and very thick and stiff, about 10 to 12 minutes.

7. While the candy mixture is whipping, spread the almonds on a rimmed baking sheet and heat until warm and just barely fragrant, about 5 minutes. Remove the pan from the oven and keep the almonds on the baking sheet to keep warm.

8. Reduce the mixer speed to low and add the warm almonds and vanilla to the candy mixture. Working quickly, scrape the candy evenly into the prepared pan using a rubber spatula that has been sprayed with non-stick cooking spray. Cover the top surface of the candy with a single piece of edible wafer paper, trimmed to fit the pan. Place parchment paper on top and press very firmly with another 8-inch square baking pan to compact the candy and remove air bubbles. Let the pan cool to room temperature, about 1 hour. Refrigerate until very firm, about 2 hours.

9. Discard the parchment. Use a paring knife to trim any excess pieces of edible wafer paper from the edges, then turn the candy out onto a cutting board. Cut the torrone into pieces about 1×2-inches. The torrone can be stored at room temperature or refrigerated in an airtight container for up to 2 weeks, using parchment to line the container and separate layers.

Note: Below are the links to the specialty items I purchased for the torrone:

Brown Eyed Baker

I’m not sure how much I’ve mentioned it here on the blog, but a few Fridays ago, I dropped the bomb… I don’t drink coffee. More specifically, I don’t like coffee. I just haven’t developed a taste for it, although if you blend it all up into a pseudo-milkshake called a mocha frappuccino, then I’ll drink a little bit. Aside from that, if I’m ever at Starbucks, there is a 99.9% chance that I’m ordering hot chocolate. I have always enjoyed some of the higher-end packaged hot chocolate mixes, but a few years ago I discovered how ridiculously easy it was to make my own homemade hot chocolate mix. Not only is it great to keep on hand during the winter months, but it also makes a perfect homemade Christmas gift. You know what ups the “wow” factor of homemade hot chocolate mix? Homemade marshmallows. If it’s December, peppermint marshmallows are definitely in order.

Marshmallows are one of those things that never really occurred to me to make from scratch until I saw them in Baking: From My Home to Yours nearly five years ago now. After making them once, I was amazed at how utterly easy they were. Not only that, but they were far, far superior to anything you could buy at the grocery store. Hot chocolate and s’mores never tasted so good!

While it’s easy (and traditional) to cut the marshmallows into squares, you could also use a little round cutter to cut them to fit mugs if you’re giving them away as part of a gift. As you can see, I took some of the marshmallows and dipped the bottom half in dark chocolate then rolled it in crushed candy canes. This makes for a pretty presentation if you’re packaging them up with hot chocolate mix for the holidays!

However you cut, package or serve the marshmallows, once you’re done, drop a couple in a piping hot cup of hot chocolate, kick back and enjoy!

One year ago: Classic Gingerbread Cake
Two years ago: Chocolate Walnut Fudge
Three years ago: Chewy Oatmeal-Raisin Cookies

Yield: About 90 marshmallows

Prep Time: 30 minutes

Total Time: 12 hours

A batch of homemade peppermint marshmallows is the perfect addition to hot chocolate, or homemade treat bags for the holidays!

Ingredients:

⅔ cup powdered sugar
⅓ cup cornstarch
1 cup cold water, divided
2½ tablespoons unflavored gelatin
⅔ cup light corn syrup
2 cups granulated sugar
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon peppermint extract

Directions:

1. Line a 9×13-inch pan with foil, enough so that excess foil hangs over the sides of the pan. Spray with non-stick cooking spray; set aside.

2. In a small bowl, whisk together the powdered sugar and cornstarch; set aside.

3. Pour ½ cup of the cold water into the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water. Let stand until the gelatin becomes very firm, about 15 minutes.

4. Meanwhile, combine the remaining water and the corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan. Place the pan over medium-high heat and bring to a boil, gently swirling the pan, until the sugar has dissolved completely and the mixture reaches 240 degrees F, about 6 to 8 minutes.

5. Turn the mixer on low speed and carefully pour the hot syrup mixture into the gelatin mixture, avoiding the side of the bowl as much as possible. Gradually increase the speed to high and whip until the mixture is very thick and stiff, 10 to 12 minutes, scraping down the bowl as needed. Add the vanilla and peppermint extract and mix until incorporated, about 15 seconds.

6. Working quickly, scrape the mixture into the prepared pan using a spatula that has been sprayed with non-stick cooking spray. Smooth the top into an even layer. Sift 2 tablespoons of the powdered sugar mixture over the pan. Cover and let sit overnight at room temperature.

7. The next day, turn the marshmallow slab out onto a cutting board and peel off the foil. Sift 2 tablespoons of the powdered sugar mixture over the slab. Using a pizza cutter or a sharp knife, cut into 1-inch strips one way, and then across the other way for square marshmallows. You could also use round cutters to cut them out as well.

8. Place the remaining powdered sugar mixture in a large ziploc bag. Working with 3 or 4 marshmallows at a time, toss the marshmallows in the bag with the powdered sugar mixture, then toss in a fine-mesh strainer to remove any excess powder. Marshmallows can be stored in an airtight container or bag for up to 2 weeks.

Brown Eyed Baker

1. Make the Cakes: Preheat oven to 325 degrees F.

2. If you have a Cream Canoe Pan, spray it with non-stick cooking spray. If you do not, make your own molds as follows:

Tear off a large square of aluminum foil (about 12-inches square), then fold it in half one way, then the other, so you have a smaller square. Wrap the piece of foil around a spice bottle, closing the ends, and leaving the top open. Remove the bottle and place the foil form on a baking sheet or in a large baking pan. Repeat with 9 more pieces of foil to make 10 total molds. Spray the inside of the molds with non-stick cooking spray and set aside.

3. In a medium bowl, beat the egg white on medium-high speed until stiff peaks form; set aside.

4. In a large bowl, combine the cake mix and water on low speed for 30 seconds, then on medium speed for an additional 2 minutes, making sure it’s thoroughly blended. Using a rubber spatula, fold in ⅓ of the egg whites to lighten the batter. Then, gently fold in the remaining egg whites until completely combined.

5. Divide the batter evenly between the molds.

Bake for 30 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center comes out clean. Using oven mitts and being careful not to get burned, turn the cakes out of the foil molds and place them right-side-up on a cooling rack. Allow to cool completely before filling.

6. Make the Filling: In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.

7. Use a toothpick or skewer to poke three holes in the bottom of each cake, moving it around to create a sizable hole to fill with frosting. Use a piping bag and decorating tip or a plastic ziploc bag with a corner snipped off and pipe frosting into each of the holes, filling as much as you can without allowing the cake to crack.

Store snack cakes at room temperature in an airtight container, or wrap individually with plastic wrap.

Brown Eyed Baker

A few months ago, my Chief Culinary Consultant and I stopped by my grandparents’ so he could bring them a few summer squash from his garden. We ended up staying for a few hours, playing some cards and eating snacks. I’m not sure how it came up, but my grandma started telling us about her neighbor who makes his own limoncello, and that he had recently brought them a bottle, which was in the refrigerator. My grandma had his recipe, but had never tried making it. Needless to say, I immediately asked for the recipe. My Chief Culinary Consultant and I thought it would be a fun project and would make great Christmas gifts!

You’ll notice in the photos below that there is a large amount of liquid and lemons; we decided to more than triple the recipe since we were taking the time to make it. If you make a single recipe, your quantities will be much smaller.

There are four primary steps to making limoncello:

Step #1: Infusing the alcohol with the lemon. The lemons are peeled, and the peels and alcohol are combined in a large glass container. Once it’s sealed, it’s left to sit for at least 10 days, or up to three weeks.

Step #2: Combining the steeped alcohol with a simple syrup. The alcohol mixture is strained in a colander, the peels discarded, and then combined with a simple syrup mixture that adds sweetness to the limoncello.

Step #3: First filtration. Once the alcohol has been combined with the simple syrup, the limoncello is filtered for the first time. The easiest way to do this is with a fine-mesh sieve and coffee filters.

Step #4: Second filtration and bottling. This time the filtering can be done directly into the bottle(s) that you’re planning to use to store the final limoncello. Using a funnel and coffee filters, the filtering is done in the exact same manner as in step #3. The limoncello is filtered a second time to ensure that there is no sediment in the drink.

We more than tripled the recipe and it made enough to fill twelve 16-ounce swing-top bottles, with enough leftover for probably two more bottles (I had only ordered a case of 12 bottles). I got my bottles from Northern Brewer (the price for a case of 12 was a steal!), but you can find tons of different bottles on Amazon, and if you’re looking for something other than swing-top bottles, Specialty Bottle offers a great variety.

This is a relatively simple (and fun!) project. The prep is easy and the hardest part is waiting for it to be finished steeping! The final drink is extremely smooth (yet strong!), sweet and full of lemon flavor. Keep the bottles in the freezer and break out the limoncello for after-dinner sipping. You could also use it in lemon-limoncello cupcakes (yum!), or create homemade labels and gift tags and give bottles as gifts – perfect for the holidays, birthdays, housewarming or even a hostess gift instead of a bottle of wine.

One year ago: Classic Apple Pie
Two years ago: Fig and Almond Cheesecake
Three years ago: Italian Sausage, Red Pepper & Mushroom Risotto
Four years ago: Cream of Mushroom Soup
Five years ago: Cornbread

Limoncello

Yield: 2 liters

Prep Time: 10 to 15 days

1 liter grain alcohol (Everclear)*
10 lemons
5 cups water
4 cups granulated sugar

1. First, wash and dry your lemons. Since you’re going to be using the peel exclusively, you want to make sure they don’t have any residue on them. Next, peel your lemons (a vegetable peeler works perfectly for this job) – you don’t want to get too much of the white pith under the peel, so try to peel as thinly as possible. Put the peels into a large glass container. Add the alcohol, making sure that it completely covers the peels. Let the mixture steep for 10 days, or up to 3 weeks.

2. Place a colander inside of a large bowl. Pour the alcohol mixture into the colander and drain, using a wooden spoon to press out any excess liquid from the peels. Discard the peels.

3. In a large saucepan, combine the water and sugar over low heat, stirring occasionally, until the sugar is dissolved and the syrup is clear. Remove from heat and let cool to room temperature, then add the simple syrup to the alcohol mixture and stir to combine.

4. Place a wire mesh strainer over a large, clean bowl and place a coffee filter inside the mesh strainer. Slowly pour the limoncello through the coffee filter. Once the amount of liquid straining through slows down considerably or stops, replace the coffee filter with a new one and continue until all of the limoncello has been filtered, replacing coffee filters as needed.

5. Next, filter again and fill the bottles as follows: Place a funnel into the mouth of the bottle you’ll use for your finished limoncello. Place a coffee filter inside the funnel, and slowly pour the limoncello through the coffee filter to fill the bottle. Seal the bottle(s) and store in the refrigerator or freezer indefinitely.

*Note: If you can’t obtain grain alcohol where you live, you can substitute 100-proof vodka. Most vodkas are sold in 750mL bottles (versus the 1 liter of grain alcohol called for in the recipe). If this is the size you purchase, adjust the rest of your ingredients as follows: 8 lemons, 4 cups water and 3 cups sugar.

Email | Print

Tags: Cold Drinks, Italian

Brown Eyed Baker

I had been in the dark about Clif Bars until just a couple of months ago. I had heard of them, but I typically don’t buy bars like that, so I had never tried one. I met a good friend for dinner one night, and she was giving me the details about her relatively new job. Among the perks were free, healthy snacks in the cafeteria area. She said that there were bins of Clif Bars, and when I mentioned that I’d never tried them, she pulled one out of her purse and gave it to me. A few days later I was spending the bulk of the morning running errands and without fail, found myself starving. I didn’t want to get fast food or hit a vending machine and then remembered that I had the Clif Bar in my purse. I dug it out and gave it a try. It took approximately 2.2 seconds for me to realize why so many people are such big fans of these bars. It only took another 10 seconds to start brainstorming ideas for a homemade version. Through some trial and error, I came up with an awesome replication of the Chocolate Chip Peanut Crunch variety.

Even though there isn’t anything inherently “bad” for you in these bars and they are certainly a step above your typical processed granola bars, but I still relish making anything I can from scratch in my own kitchen. I grabbed the wrapper to study the ingredients, did some Googling and finally came up with these bars. I absolutely love them – they’re sweet, chewy, a little crisp and packed with flavor. These are sweetened with brown rice syrup, don’t include any sugar and are gluten-free. These make an awesome snack, and are a perfect substitution for breakfast or lunch if you’re running late or on the go.

If you’ve had them, what’s your favorite Clif Bar flavor?

One year ago: Maple-Walnut Fudge
Two years ago: Pancake Cupcakes with Maple-Bacon Frosting
Three years ago: Chewy, Fudgy Triple-Chocolate Brownies
Five years ago: Beef Mushroom Barley Soup

Homemade Clif Bars

Yield: 9 bars

Prep Time: 15 minutes

1 cup dates (pitted)
1¼ cups crisp rice cereal
1 cup quick-cooking oats
¼ cup coarsely chopped peanuts
2 tablespoons ground flaxseed
½ teaspoon ground cinnamon
Pinch salt
½ cup peanut butter
1/3 cup brown rice syrup
1 teaspoon vanilla extract
¼ cup mini semisweet chocolate chips

1. Spray an 8×8-inch pan with non-stick cooking spray; set aside.

2. Place the dates in a food processor and pulse until finely chopped. Combine the pureed dates with the cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.

3. Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended. Remove from heat and stir in the vanilla extract.

4. Pour the peanut butter mixture over the oat mixture and stir until well combined. Gently stir in the chocolate chips. Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan. Let the mixture sit until completely cool and set, at least 1 hour. Cut into bars, then wrap individually in plastic wrap and store in the refrigerator.

(Recipe adapted from Enlightened Cooking)

Email | Print

Tags: Granola & Granola Bars

Brown Eyed Baker

It has probably been five years since I’ve used box cake mixes with any sort of regularity. Back in the day, I would bake one up in a 9×13-inch pan and then proceed to slather a can of chocolate frosting over the top. I think I’ve made some serious kitchen strides since those days, but leave it to all of those popular “cake batter” recipes to keep me tethered to cake mixes. Between cake batter ice cream, fudge, pancakes, and the zillion other recipe variations, not to mention all of the dump cake recipes that I keep seeing, I can’t seem to escape cake mixes. I haven’t made many of those recipes, mostly because I have really made a conscious effort over the last couple of years to eliminate a large majority of overly processed products from my kitchen. Anything that I can make homemade, I do. That includes cake, of course, but what about all of those recipes that call for cake mix, straight from the box? I was left in a quandary, until I happened upon this recipe. Leave it to the people at America’s Test Kitchens to come up with the answer. This quick, homemade mix is the perfect solution!

This mix takes literally minutes to throw together, and you can keep it in a zip-top bag in your freezer for up to 2 months. I am totally thrilled at the idea of never having to skip past a recipe because it calls for cake mix.

My plan is to use this mixture anytime a recipe calls for dry cake mix. If you’re interested in using the mix to bake a cake, be sure to check out the link in the note below for instructions.

Look out cake batter recipes, here I come!

One year ago: Garden Zucchini Pizza Casserole
Three years ago: Polenta Pizza

DIY: Homemade Yellow Cake Batter Mix

Yield: 5 cups cake mix

Prep Time: 10 minutes

2 cups granulated sugar
1½ cups all-purpose flour
1½ cups cake flour
½ cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, cut in ½-inch cubes and cold
1 tablespoon vanilla extract

1. In the bowl of a food processor, combine the sugar, both flours, milk powder, baking powder and salt. Process for 15 seconds. Add the pieces of butter and lightly toss with a fork so they are coated with the flour mixture. Sprinkle the vanilla over the top. Pulse until the mixture is fine and crumbly, about 10 one-second pulses. Use immediately or store in an airtight bag or container in the freezer for up to 2 months.

Note: For instructions on how to make an actual cake with this mix, please visit Mel’s Kitchen Cafe.

(Recipe adapted from Cook’s Country; originally seen on Pennies on a Platter)

Email | Print

Tags: DIY Recipes

Brown Eyed Baker

I’ve mentioned before that I’m a champion grazer when it comes to my eating habits. I am horrible when it comes to sitting down and eating a meal, especially for breakfast and lunch, and often times grab a few crackers here, a cookie there, a handful of something else a half hour later. I started a couple of weeks ago with a conscious effort to eat something healthy and somewhat substantial for breakfast and have done well making a habit of it over the last 10 days or so. Next up, I am tackling lunch and healthy snacks. If I actually plan what I’m going to eat and have it on hand, there is a much, much higher chance that I’ll eat it instead of just grabbing something that’s not very good for me. Enter trail mix.

When my mom, sister and I drove to New York back at the end of April, I picked up some snacks for car and found a big jug of tropical trail mix at Target. I fell in love with it and probably ate my weight in it. When I started thinking about the different types of healthy snacks I could throw together, I remembered that trail mix and decided to recreate it with some changes to suit my tastes.

The trail mix was delicious, but there were definitely some things I knew I would change up for my homemade version. For one thing, there were way too many raisins for my taste. I love raisins in my bagels, oatmeal, and cookies, but I don’t particularly enjoy eating them by the handful. I basically took a mix of my favorite dried fruits – papaya, mango, pineapple, dates and bananas – and added healthy nuts and some scoops of unsweetened coconut. The key to keeping this as healthy as possible is to use dried fruit that doesn’t have any sugar added and nuts that are raw (unsalted).

I’m excited and motivated to have secured at least one healthy snack to keep on hand, plus it will come in handy as a complement to our favorite granola when my Chief Culinary Consultant and I make our next road trip! It’s the perfect balance of sweet and salty, soft and crunchy, and has so many amazing flavors. Best of all, this is an incredibly forgiving “recipe”, so feel free to substitute your favorite dried fruit, nuts and seeds for a completely customized version.

What are some of your favorite healthy snacks?

One year ago: Buttermilk Doughnuts
Two years ago: Homemade Ice Cream Cookie Sandwiches
Three years ago: Spumoni Ice Cream Terrine
Four years ago: Strawberry Mirror Cake

Homemade Tropical Trail Mix

Yield: 6 cups (about 24 ¼-cup servings)

Prep Time: 15 minutes

1½ cups unsweetened coconut flakes
1 cup almonds
1 cup pistachios
1 cup dried banana chips (broken in half or quarters if large)
½ cup chopped dried dates
½ cup chopped dried mango
½ cup chopped dried papaya
½ cup chopped dried pineapple

1. Toss all ingredients together until evenly combined.

2. Store in an airtight container in the refrigerator for up to 1 month.

Note: You can usually find unsweetened coconut in the organic/health food section of your local grocery store, or in the bulk bins if your store has them (you can also order from King Arthur Flour). I would ideally use the large flakes of coconut vs. the shredded that you see here, but I was all out!

Email | Print

Tags: Snacks

Brown Eyed Baker