i made a blueberry cheesecake

I don't know why but I had been craving cheesecake for a little while. It's not something we have often during the year, and I think I've only made 3 or 4 times in my life. There's something a little daunting about it to me for some reason. I'm not sure if it's because I'm afraid it will crack down the middle while it cooks. Or if it's because you usually have to use a spring form pan to make it, and I have this nightmarish scene in my head of going to pick up the pan and the bottom completely falling out. But blueberries were on sale at the store (buy one get one free) so I decided to try my hand at making one last weekend.

I think it turned out pretty well for someone like me with the jitters. I used Tyler Florence's ultimate cheesecake recipe but changed the crust from a traditional graham cracker to more of a shortbread base since I don't think I can eat graham crackers.

It turned out shorter than I had anticipated, which was just fine with me. I think I used my larger spring form pan and if I had used my smaller one it would've been taller in the end. In hindsight, I think it justified the need for cutting wider slices. :)

Here's my recipe for the crust:

- 2 sticks of unsalted butter, room temperature
- 2 cups of flour
- 1 cup of sugar

Mix all of the ingredients together until it forms a dough consistency, and then press it along the bottom and slightly up the walls of the spring form pan. (I actually had some leftover so I just made a few little shortbread cookies with them.) Bake in the oven for about 15 minutes or until light brown.

I pretty much followed Tyler's recipe for the filling. For the blueberry topping, I added about 1/2 cup of water and increased the sugar to 1/2 cup and cooked it a lot longer so that a simple sugar would form with the blueberries which made it a little bit thicker.

I hate to sound like I'm bragging, but I have to say it was quite a delicious cheesecake! It was definitely not as difficult as I had anticipated it to be, although some water did seep into the foil that was wrapped around the pan (but I don't think that caused any damage).

The only disappointing part was forgetting that it would need to chill in the fridge for at least 4 hours, so we were kind of bummed that we had to wait until the next day to dig into it. But, as you can see, once we did it was quite rewarding! Tony took a couple of pieces in to work to thank a couple of his coworkers for their help on a project, and one guy who said he normally doesn't like cheesecake ate the whole piece without a complaint!

That, besides an empty plate, has to be the biggest compliment. :)

bar challenge

My friends Karoline, Jessica, and I drove to Northampton, Massachusetts a couple of weeks ago to check out the annual tent sale at Webs (a HUGE yarn store). On our way home, we stopped at a bakery and Jess got something called a "buddy" bar. It looked like it was made with a graham cracker crust, chocolate chips, walnuts, M & M's, and coconut. Jess enjoyed it so much so I took a photo of it (above) and made it a challenge to one day try to recreate it.

Fast forward a couple of weeks to the baking contest at work where we had a "bars" theme. What a good time to try to recreate that bar! So here is my creation:

I called it the chocolate chip, M & M's, coconut, caramel gooey bar. And it was super loaded with sugar! I forgot to include the walnuts but Jess said it was still an amazingly good bar and pretty close to the one she had on our trip. It didn't win the baking contest but they did disappear!

I have a bad habit of not writing down recipes so here's an extraction from my brain of how they were put together:

Crust ingredients:

- 1 stick of butter at room temperature
- 1 cup of flour
- 1/4 cup of sugar

Crust directions:

1. Mix the butter and sugar together until it's nice and fluffy, then mix in the flour.

2. Pour into an 8"x8" baking dish lined with parchment paper (the paper will make it much easier to clean up later, trust me!).

3. Bake in a 350 degree oven for about 15 minutes, or until it's a nice light brown color.

Filling ingredients:

- 1 cup of light brown sugar
- 1/2 bag of M & M's
- 1 bag of sweetened coconut flakes
- 1 bag of chocolate chips
- 1 bag of little caramel balls (in the baking aisle; can't remember the name of the company that makes them -- or you can use little caramel candies but you'll have to unwrap each of them)
- 1 egg white
- 1 tsp of vanilla
- 1/2 stick of butter

Filling directions:

1. Beat the butter, egg white, vanilla, and brown sugar in a mixer until smooth.

2. Beat in the coconut flakes, then remove the bowl from the mixer.

3. Mix in by hand the chocolate chips and M & M's.

4. Spread the caramel balls on the crust, then top with the filling mixture.

5. Bake in a 350 degree oven for about 25 minutes or until the coconut is browned on top. Remove from the oven and let it completely cool down before cutting into it so that it has time to firm up.

6. To cut it, simply lift it out of the dish using the parchment paper.



So back to the baking contest ... we had some great competition this time! Here is a little plate of the contenders:

From top left, clockwise: banana oatmeal bar; coconut, M &Ms, chocolate chip, caramel gooey bar; brownie with mint and raspberry; Neiman Marcus bar; and rhubarb crisp. The rhubarb crisp ended up taking the trophy whisk.

P.S. The crust recipe is a good one to use if you just want simple sugar cookies to snack on. They turn out like shortbread cookies and are super simple to make!

limoncello liqueur cupcakes

Once in a while at work we have a baking contest. And boy, do I have a lot of coworkers who are talented bakers! I made these limoncello liqueuer cupcakes for a liqueur themed contest we had at work today, and the seemed to be liked by a lot of people, although it didn't win first prize in the contest. Here's the recipe for the limoncello cupcakes, just in case you feel like whipping up a batch!

I should preface this by saying that I ended up tripling the recipe for the cupcakes after realizing that it yields only 12 cupcakes. I filled each cup about 1/2 way and I ended up with 44 cupcakes total. Some came out rather peaked, and some came out rather level on top. I don't know why ... I'm just sayin'!

Ingredients for cupcakes (my measurements for triple are in the brackets):

3/4 cup all-purpose flour [ x 3 = 2 1/4 cups ]
1 teaspoon baking powder [ x 3 = 3 tsps ]
1 1/2 teaspoon baking soda [ x 3 = 4.5 tsps ]
1/2 teaspoon salt [ x 3 = 1.5 tsps ]
zest of one lemon [ x 3 = zest of 3 lemons ]
1/2 cup plus 1 tablespoon sugar [ x 3 = 1 1/2 cups plus 3 tbsps ]
1 stick (1/2 cup) butter, softened to room temperature [ x 3 = 1.5 cups ]
2 eggs at room temperature [ x 3 = 6 eggs ]
3 tablespoons limoncello liqueur [ x 3 = 9 tbsps ]
juice of one lemon [ x 3 = the juice of 3 lemons ]
1 tablespoon milk [ x 3 = 3 tbsps ]

Directions for cupcakes:

1. Preheat oven to 400 degrees.
2. Line the muffin pan with the paper muffin liners.
3. In small mixing bowl, mix together the flour, baking powder, baking soda and salt. Stir in lemon zest and set aside.
4. In large mixing bowl, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, beating after each addition to fully incorporate. Add the limoncello liqueur, juice of the lemon and the milk. Beat for one minute.
5. Divide the batter up evenly into the 12 muffin liners. [Note: I filled them up 1/2 way]
6. Place the pan on a center rack in the oven and bake for 15 - 20 minutes, until the cakes have risen and are golden-brown on top. Test one for doneness by inserting a wooden pick into the center. The cupcakes are done when the wooden pick comes out clean.
7. Remove cupcakes from the oven and allow to cool completely before frosting.

Ingredients for the frosting (I made just one batch and it was more than enough to cover all 44 cupcakes):

8 ounces cream cheese, softened to room temperature
1 stick (1/2 cup) butter, softened to room temperature
2 teaspoons limoncello liqueur
zest of one lemon
1 tablespoon lemon juice
2 - 3 cups powdered sugar (I ended up using a whole 1 pound box of powdered sugar)

Directions for the frosting:

1. In a large mixing bowl, beat together the cream cheese and butter until smooth. Add the limoncello liqueur, zest and lemon juice.
2. Add two cups powdered sugar and beat on low speed until mixed, then beat on high speed until smooth. Beat in additional powdered sugar as necessary until the desired spreading consistency is achieved.
3. After the cupcakes have completely cooled, frost the tops of each with a icing tube and star shaped tip.

Enjoy! :)

orange + anise = goodness

It's funny because until recently I was never a big fan of anise. I can't even really eat a pizzelle although my father-in-law makes them by hand from scratch, how sad is that? But a little while ago, my friend and coworker, Laura, made these amazingly delicious orange and anise biscotti and gave me some. I swear, it has convinced me that anise really isn't that bad. I mean, I still don't love it but when she makes these biscottis then I seem to forget that I disliked it to begin with.

So you can only imagine the big smile on my face when I walked into work yesterday morning to find a pretty little package on my desk. I could just tell by the ribbon that it was tied with that it was from Laura, so I knew it contained some sort of deliciously baked treat (did I mention that she used to be a pastry chef?!).

Yummmmm ... these are sooooo gooooood. I was out of yogurt so I was hungry enough to make myself a cup of coffee and dunked a biscotti in it. Delightful!

I saved an extra one for myself to devour tomorrow morning and brought two home for the husband.

I must say, I do have some really sweet coworkers. So nice to find {delicious} surprises like this! Thank you, Laura! :)

anne's nibbly cookies recipe

I was craving bread from the Danish Pastry House yesterday (see what too many trips to the farmers market will do to ya?!), and luckily my parking angel was with me and I got a metered spot nearby. So after I bought a loaf of their Epine baguette (so yummy!) I walked by the Taza Chocolate booth to see their new chococycle. It's really cool! I decided to pick up a large bag (6 ounces) of their organic chocolate covered nibs to make something.

(I will refrain from saying what the husband said these look like.)

I didn't have any plan in mind so I was happy to find this recipe on the back of the package when I got home. They turned out great! Well, I should say that my husband didn't really love them like he loves regular chocolate chip cookies that I make but everyone at work who tried them loved them! They were super easy to make and they came out so soft. The only thing I didn't do in the recipe was add the nutmeg and that was simply because I didn't have any on hand.

I love using ice cream scoopers for cookie dough. These only took 10 minutes in the oven because they were small and bite-sized.

It was definitely a good idea to use the parchment paper on top of the pan because it made clean up a breeze!

So my friends, if you'd like the recipe you should go out and get a bag of these lovely little nibs!

Oh and by the way, speaking of yummy baked goods. Check out this cardamom cake that my coworker, Stephanie, made (yes, the same one with the amazing basil garden). Our departments hosted today's coffee hour this morning which is why I brought the cookies in to work. I really like the green plate that she brought it on, and the cake was as delicious as it was beautiful!

Happy baking everyone! :)

I say lemon, you say squares!

That was the subject line in an email I sent out to some of my coworkers yesterday afternoon. I received this email on Monday afternoon from my husband with his coworker, Trevor's, name in the subject line:

It's a long story but basically, Trevor knows that I a) can bake and b) love a good challenge. We've dueled it out in Bubble Spinner as seen here, here, and here. So perhaps it was time for another challenge? I was totally up for it.

I found this recipe from the Martha Stewart website for creamy lemon squares and decided to give it a try on Tuesday night. It was much easier than I thought it would be and required so few ingredients, so I made two. Tony took one into to work that was cut into 16 pieces, and I took one to work that was cut into 36 small, bite-sized pieces.

I think I can venture to say that it was a huge hit! I was told that Trevor LOVED them (yes, you read that, in all caps!) and that he ate four of them (that detail is a little disturbing, I'll admit). And they disappeared in my office too.

It really helped to line the pan with parchment paper because it made taking them out really easy.


They turned out taller than typical lemon bars, and people said that they had a creamy consistency much like key lime pie. [Side note: no, I can't eat these. At least, we don't know if I'm really allergic to lemons because I haven't tested them yet but I didn't really want to take a chance. I tasted a tiny piece that fell off the knife and it was quite yummy.] The recipe called for sweetened condensed milk and if you ask me, anything with sweetened condensed milk tastes yummy!

I think the biggest compliment I received about them was from one of my coworkers who said he didn't normally like lemon squares. I convinced him to try one (using my, "They're only small squares, it's just one bite ..." plea) and I think he said I've converted him to liking them. That's awesome!

So here's the recipe for those of you that wish to whip up a batch (again, an easy-peasy recipe!). And just as an FYI, it took 4 lemons for me to get 3/4 cup of lemon juice.

Creamy Lemon Squares

Ingredients (makes 16):

- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1/2 cup confectioners' sugar, plus more for dusting
- 1/4 teaspoon salt
- 1 cup all-purpose flour (spooned and leveled)
- 4 large egg yolks [oh crap! see comment below!!]
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup fresh lemon juice (from about 3 lemons)

Directions:

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

3. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

4. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Okay, so um, I just realized that I made a mistake. I do this a lot where I read through a recipe way too quickly (i.e. not enough attention to details!). It calls for 4 egg yolks and I just realized that I used 4 whole eggs. That might explain why one of my coworkers said that "the other lemon bars you see at the grocery store are so yellow ... makes me wonder what else they put in them." Alas, it's probably because mine were so light from too much egg! Oh well. I hope they weren't too eggy!

Oh and one more note: I put the confectioners sugar on in the morning but then by the time I brought them out of the bag in the middle of the day it all had been absorbed into the lemon. So even though the directions don't call for it, I'd suggest storing them in the refrigerator until you need them because the surface gets a little slick at room temperature. (Although now I'm wondering if it was because my filling was too custard/pudding-like with the extra egg whites? Hmmmm ...)