Life as a Dill

Individual Mason Jar Peach Cobblers

August peaches are the best.  So drippy that you have to eat them over the sink with your sleeves rolled up.  Came up with this recipe as I’ve been craving pie made with said drippy peaches.  The Mason jars make great single-sized servings for me, since hubby doesn’t like peach pie (the horror!)
 
Individual Mason Jar Peach Cobblers

4 peaches, peeled, pitted, and sliced
4 T granulated sugar, divided
1/4 t corn starch
1/4 teaspoon kosher salt, divided
1/2 cup white whole wheat flour
1/8 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons unsalted butter, diced and chilled
1/2 cup milk
freshly grated nutmeg
 
Preheat the oven to 350 degrees.
 
Toss together the peaches, 2 tablespoons sugar, 1/8 teaspoon kosher salt and the cornstarch.  Divide into 4 shallow Mason jars or other glass/ceramic containers (1/2 pint size).
 
In a bowl, whisk together the remaining sugar and salt, the flour, cornmeal, baking powder and baking soda.  Using a pastry blender, cut in the butter until the mixture has a pebbly texture.  Using a fork, stir in the milk.
 
Dollop the biscuit batter on top of the diced peaches.  Grate nutmeg over each jar.  Bake for 30 minutes, until the biscuits are lightly browned and the peaches are bubbling.  Allow to cool slightly before serving.

~Linking up at Serenity Now~

Almond Banana Coconut Muffins {Gluten Free}

Unbelievably moist.  Also quite nutritious, so I didn’t hesitate when Finnian requested one for breakfast.

Only added coconut to the original recipe found on Honest Fare since I didn’t want to open up a brand new bag of almond flour.  It was a great move :)

Almond Banana Coconut Muffins {Gluten Free}

8 oz. almond meal
2 oz. unsweetened dried coconut
½ teaspoon baking powder
2 eggs
3 oz. sugar
½ teaspoon cinnamon
3 ripe bananas (lightly spotted)
extra ½ banana, thinly cut, and sliced almonds for topping

Preheat oven to 300F. Grease muffin tin and dust with flour or line with shallow baking cups.
 
Mix together almond meal, coconut, and baking powder.  Set aside.

Process eggs, sugar, bananas and cinnamon for 3-5 minutes in a food processor.  Stir into the almond meal mixture.

Divide into 12-15 muffins, filling about 2/3 full.  Top with thinly sliced bananas and almonds. Bake about 35-40 minutes or until top is browned and toothpick comes out clean.  Let cool in muffin tin for several minutes, then transfer to cooling rack.

Rustic Strawberry Shortcake

This is an old family recipe that has been enjoyed time and time again.  The shortcake soaks up sugared strawberry juice like it is going out of style.  Excuse me while I go back for seconds...

Rustic Strawberry Shortcake

2 c all-purpose flour
1/4 c sugar
3 t baking powder
1/2 t salt
1 stick butter
3/4 c milk

Preheat oven to 450 degrees.  Lightly grease an 8X8X2 pan.  Mix dry ingredients, then cut in butter using a pastry blender.  Make well in center and pour in milk.  Mix quickly with a fork just until moist.  Press lightly into the pan, and bake 15-20 minutes until lightly browned.

Cool, then serve with with sugared strawberries and whipped cream.

Salted Almond Ice Cream

I am a sucker for the candied almonds found at fairs and from vendors on the streets of NYC.  This recipe needed to be made – and pronto!  The ice cream was wonderfully sweet with just the right amount of salty.  A keeper!

Salted Almond Ice Cream
the kitchn

2 cups whole milk
1 cup heavy cream
5 egg yolks
1/3 cup  and 2 ½ T granulated sugar, divided
1/2 teaspoon salt, divided
1 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
2/3 cup chopped almonds

In a small skillet over medium heat, toast the almonds until they just begin to show color. Add 2 ½  tablespoons sugar and 1/4 teaspoon salt. Cook, stirring constantly, until nuts caramelize to a dark brown color, 3-5 minutes. Spread them out on a plate to cool. When cool, break the nuts apart.

In a medium saucepan over medium heat, heat the milk and cream until it bubbles appear around the edge. Meanwhile, whisk the egg yolks with 1/3 cup sugar and 1/4 teaspoon salt. Slowly pour about half of the hot milk into the egg mixture while whisking. Pour the egg and milk mixture back into the pan with the remaining milk, and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Pour the custard into a metal bowl, stir in the almond and vanilla extracts, and set aside to cool.

Process the custard in an ice cream maker according to manufacturer's instructions.  When the mixture is the consistency of frozen yogurt, sprinkle in the nuts and process until it hardens further.

Coffee Macarons with Chocolate-Hazelnut Filling

Although not a regular coffee drinker, I’m a big fan of coffee ice cream topped with warm chocolate-hazelnut spread.  These delightful macarons embody this much-loved treat.

Coffee Macarons with Chocolate-Hazelnut Filling

Shells:
100g egg whites (aged 24 hours at room temperature)
1 1/2 t dehydrated egg white powder
1 t instant coffee or espresso granules
28g granulated sugar
125g almond meal
225g confectioners’ sugar

Filling:
3/4 c chocolate-hazelnut spread, such as Nutella
powdered sugar to thicken

Measure all ingredients using a kitchen scale.  Then, process the almond meal, powdered sugar, and coffee granules in a food processor for 1-2 minutes.   Afterwards sift them into a large bowl, discarding the large pieces of almond meal that don’t make it through.

Weigh egg whites and begin beating them on medium speed until foamy.  Slowly sprinkle in the powdered egg white and sugar mixture as you beat.  Then increase the speed to medium high and beat until a firm meringue forms.  Stop when the peaks are firm and glossy, but not stiff.  I usually take the bowl and hold it upside down.  When it gets to the point where all of it stays in the bowl without budging, you are ready! 

Next: the macaronage.  Add the almond mixture in thirds, folding it in gently and scraping the sides of the bowl.  Be wary of over-mixing (and under-mixing!)  Practice makes perfect…

Add your batter to a piping bag with a round tip (Wilton size 12 works great) and pipe rows of macarons.  I use heavy-duty aluminum baking sheets lined with parchment paper for baking the macaron shells.  When piping, do so with the bag perpendicular to the baking sheet.  Aim to keep the shells one to one and a half inches in diameter as they will spread out just a little bit after piping.  If they spread out a lot, it means the batter was likely over-mixed.  It they retain a small peak after about 20 seconds, the batter may have been under-mixed.

Next pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies. If necessary, “edit” the macarons by popping the bubbles with a toothpick if they don't break while tapping.

Now—walk away!  Let the shells rest between 30-60 minutes, depending on the humidity.  More humidity = more rest time.  The shells will develop a relatively firm coating.  

While macarons are drying, preheat oven to 300 degrees.  Bake one sheet at a time for 16-18 minutes.  When time is up I like to test one along the edge to see if I can lift it from the parchment without breaking it.  Once this test is passed, remove from oven and let cool for ~10 minutes before carefully peeling away the parchment paper and placing them on cooling racks.

When shells are cool, make the filling by gradually adding a little powdered sugar to the chocolate hazelnut spread until it is the desired consistency.  2-3 T should do it.  Pipe filling onto one of the shells, then top with another shell to make a small “sandwich”.  Store in the refrigerator in an air-tight container.  Before serving, bring to room temperature (about 15 minutes).  Macarons are best a day or two after they have been made!

Chocolate Macarons with Salted Peanut Butter Filling

These are hubby’s favorite, and one of mine as well.  Too much cocoa powder in the macaron shells can cause their tops to wrinkle.  I’ve found that 12g is a small enough amount to prevent wrinkling, and gives the shells a “cocoa-kissed” flavor—not strong, but definitely there.  The salted peanut butter filling is the star.

Chocolate Macarons with Salted Peanut Butter Filling

Shells:
100g egg whites (aged 24 hours at room temperature)
1 1/2 t dehydrated egg white powder
12 g unsweetened cocoa powder
28g granulated sugar
125g almond meal
225g confectioners’ sugar

Filling:
125 grams creamy peanut butter
70 grams powdered sugar
25 grams softened butter
25 grams milk
5 grams vanilla extract
3 grams fine sea salt

Measure all ingredients using a kitchen scale.  Then, process the almond meal, powdered sugar, and cocoa in a food processor for 1-2 minutes.   Afterwards sift them into a large bowl, discarding the large pieces of almond meal that don’t make it through.

Weigh egg whites and begin beating them on medium speed until foamy.  Slowly sprinkle in the powdered egg white and sugar mixture as you beat.  Then increase the speed to medium high and beat until a firm meringue forms.  Stop when the peaks are firm and glossy, but not stiff.  I usually take the bowl and hold it upside down.  When it gets to the point where all of it stays in the bowl without budging, you are ready! 

Next: the macaronage.  Add the almond mixture in thirds, folding it in gently and scraping the sides of the bowl.  Be wary of over-mixing (and under-mixing!)  Practice makes perfect…

Add your batter to a piping bag with a round tip (Wilton size 12 works great) and pipe rows of macarons.  I use heavy-duty aluminum baking sheets lined with parchment paper for baking the macaron shells.  When piping, do so with the bag perpendicular to the baking sheet.  Aim to keep the shells one to one and a half inches in diameter as they will spread out just a little bit after piping.  If they spread out a lot, it means the batter was likely over-mixed.  It they retain a small peak after about 20 seconds, the batter may have been under-mixed.

Next pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies. If necessary, “edit” the macarons by popping the bubbles with a toothpick if they don't break while tapping.

Now—walk away!  Let the shells rest between 30-60 minutes, depending on the humidity.  More humidity = more rest time.  The shells will develop a relatively firm coating.  

While macarons are drying, preheat oven to 300 degrees.  Bake one sheet at a time for 16-18 minutes.  When time is up I like to test one along the edge to see if I can lift it from the parchment without breaking it.  Once this test is passed, remove from oven and let cool for ~10 minutes before carefully peeling away the parchment paper and placing them on cooling racks.

When shells are cool, make the filling: using a paddle attachment on a stand mixer, combine the peanut butter and butter on medium speed until combined. Add the powdered sugar and salt, and mix until combined. Reduce the speed to low and add the vanilla, then slowly add the milk until well-mixed.

Pipe filling onto one of the shells, then top with another shell to make a small “sandwich”.  Store in the refrigerator in an air-tight container.  Before serving, bring to room temperature (about 15 minutes).  Macarons are best a day or two after they have been made!

Grandma Liz' Nut Rolls (aka Horseshoe Cookies)

The cookie to end all cookies.  The taste of my childhood.  The taste of Christmas.

Dough:

2 c butter at room temp.
1 t salt
2 c sour cream
8 egg yolks
7 c flour, about
zest from one lemon
 
Beat together the butter, salt, sour cream, egg yolks and zest.  Stir in the flour
in small batches.  Roll sections of dough into one inch balls (about 95 or so).  Put
in fridge overnight layered on sheets of waxed paper and cover the whole plate.
 

Filling:
 
5 egg whites
4 to 4 1/2 c ground walnuts
2 c sugar
 
Beat egg whites till white and frothy then keep beating while slowly adding
the sugar. Stir in the walnuts.  This gets sticky.
 

Making the cookies:
 
Preheat oven to 350 degrees.  Roll out each dough ball thinly to about a 6 or 7 inch circle.  About a quarter of the way down from the top of each circle of dough, squeeze out a row of the nut filling across.  The nut filling is done best by putting into a cookie press and squeezing the line of filling onto the cookie.  Start rolling the dough down from the line of nut filling and mold into a long horseshoe shape.  Put on cookie sheets and bake 20 minutes.  When cooled, cover in powdered sugar.
 
Keep in an air tight container on rows of waxed paper.

Chocolate Truffles

Adapted from Epicurious

 

Ganache:
9 oz. heavy cream
10.5 oz. bittersweet chocolate, finely chopped

Coating:
9 oz. bittersweet chocolate, tempered

Garnish:
1 ½ c shredded sweetened coconut, toasted
1 ½ c toasted hazelnuts

Heat the heavy cream in a heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous. 

Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.

Spoon and drop small mounds of ganache onto the baking sheet using a teaspoon. Let the truffles harden in the refrigerator for 15 minutes, until they are hard enough to roll with your hands.

Using surgical gloves, roll the mounds into balls.  Next dip into tempered chocolate using two forks.  Hold the forks over the bowl for several seconds to allow the excess chocolate to drip back into the bowl, then drop into coconut or hazelnut coating and place on a parchment paper-covered baking sheet to dry.

*I added coconut butter and a bit of unsweetened, dried coconut to the ganache that was eventually coated in toasted coconut.  Major yum!

Chocolate Pecan Pie

Adapted from Emeril Lagasse

1 ½ cups pecans
1 cup mini semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
½ cup sugar
½ cup light brown sugar
½ cup corn syrup
½ teaspoon vanilla extract
Pinch salt

Preheat the oven to 375 degrees F.  Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.  In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes.

Apple Tart

Adapted from Smitten Kitchen

Dough:
1 cup unbleached all-purpose flour
½ t sugar
1/8 t salt
6 T unsalted butter, just softened, cut in 1/2-inch pieces
3 ½ T chilled water

Filling:
2 lbs (about 5 medium) Golden Delicious apples, peeled, cored and sliced (save peels and cores), and sliced
2 T unsalted butter, melted
4 T sugar

Glaze:
½ c sugar

Mix flour, sugar, and salt in a large bowl; add butter. Pulse in food processor several times until biggest pieces look like large peas.

Gradually add water until dough just holds together. Roll dough into a ball and flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove.  On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust off excess flour and place dough in a lightly greased 9-inch round tart pan.  Overlap apples, then fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals. Brush melted butter over apples and onto dough edge. Sprinkle sugar over crust and apples.

Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (45-55 minutes).

While tart is baking, make glaze: put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain.

Remove tart from oven, brush with glaze, let cool slightly, and then serve.