Peach Cobbler

One of the biggest complaints about my baking amongst my family is that I never bake for them.  This accusation makes me feel somewhat guilty, but only because it is 100% true.  I can't remember the last time I made something solely for them to enjoy and not just some scraps or duds from something I whipped up for customers.  Maybe the last time was for one of the kids birthdays?  Surely?

Well, the spirit must have caught me today as I gazed at the peaches sitting on my counter.  I could almost hear them say, "We're going to go bad by tomorrow if you don't do something with us now.  Right NOW!"  Again, totally true.  I'm the worst when it comes to consuming fruit that isn't already washed and ready to eat.  However, I dragged these damn peaches all the way back home from Tennessee and I wasn't going to waste them because a.) they were very juicy and delicious and b.) being wasteful seems like bad karma.

I asked the husband if he wanted Peach Crisp or Peach Cobbler.  He said Crisp.  So here it is, Peach Cobbler! (Oh I'm an evil wife, but at least I made him something)

Fresh peaches!

Peach Cobbler
adapted from Slow Roasted Italian

-7 fresh peaches; peeled, pitted, and sliced into 1/8ths
-1/4 c. sugar
-1/4 c. dark brown sugar
-1/2 tsp. apple pie spice (or blend of cinnamon, clove, nutmeg, mace)
-1 tsp. lemon zest
-1/2 tsp. almond extract
-1 Tbsp. cornstarch

Glazed with brown syrupy goodness and ready to bake!

Preheat oven to 400º (425º if using dark pan or glass).  In a large bowl, stir to combine all the ingredients.  Pour evenly into a 2 quart baking dish.  Bake for 10 minutes.  While peaches bake, make the topping:

-2 c. all-purpose flour
-1/2 c. sugar
-1/2 c. dark brown sugar
-2 tsp. baking powder
-1 tsp. salt
-12 Tbsp. unsalted butter, cold and cut into cubes
-1/2 c. boiling water

-Turbinado sugar (sugar in the raw) for sprinkling

Cutting butter into small cubes makes it easier to work with.

 In a large bowl, stir together dry ingredients with a fork.  Break up any large pieces of brown sugar.  Using a pastry blender or hands, cut butter into dry ingredients until mixture is crumbly (like wet sand).  Sprinkle the water over the mixture and stir until just combined-no more flour streaks.  Using a ice cream scoop or tablespoon, drop batter over the warm peaches.  Sprinkle generously with raw sugar and place in the oven.  Bake for an additional 30-35 minutes.

Using a cookie scoop creates an even layer on top.

*For ease of cleaning, put a foil lined baking sheet on the oven rack under the crisp to catch any juices that might boil over during baking.

Serve warm with ice cream or fresh whipped cream.  Or enjoy as is!

The darker topping is due in part to the dark brown sugar.  Feel free to use light brown sugar.

Fried Ice Cream and Strawberry Margaritas!

Cinco de Mayo is Sunday.  Here in America, it's a great reason to get out, immerse yourself in the culture and enjoy some authentic Mexican cuisine and drink.  If you can't get out, today I'm bringing it to you!

Now, who remembers Chi-Chi's?  If you've never heard of the place, it was a "Mexican" restaurant chain and we had one locally.  My recollection was that the food was terrible, and the restaurant seemed kinda dark and for lack of a better word, gross.  Perhaps just some of the reasons Chi-Chi's are no more.   But that didn't stop my friend Betsy and I from going to munch on free chips and salsa and share a fried ice cream.  We were cheap...we were high schoolers.

Anyway, what matters about this story is that the fried ice cream ROCKED.  I think back then your choices of toppings were chocolate, strawberry, and honey-I'm iffy on the strawberry existence.  Now, normally I'm a chocolate girl, 110%, but there is something about honey on fried ice cream that makes it AMAZING.

I miss good fried ice cream, but I'm here to say that if you miss it too or are just curious to try it, you must make this recipe because it is easy and delicious.  Plus, if you're trying to find an excuse to eat fried ice cream, then it's in celebration of Cinco de Mayo!

Disclaimer!  This is not authentic "fried" ice cream, but an amazing riff on the real thing.  Authentic is a breaded ice cream ball that has been deep fried.  If you can get your hands on some of the real thing, then obviously you must have it.

Fried Ice Cream
adapted from The Imperfect Housewife

*I chose to make this in 8, individual 4 oz. Glad containers for portion control and one 8x8 pan to take to work.  You could do a 9x13 or any size you prefer.  My ratio of crumb is same amount on top as on the bottom.

-1 stick salted butter
-6 c. cornflakes, crushed
-1 c. granulated sugar
-1.75 qt. vanilla bean ice cream
-8 oz. container whipped topping, like Cool Whip, thawed
-2 tsp. ground cinnamon
-honey and whipped cream for topping, as desired

Remove ice cream from freezer.

In a large pot, melt butter over medium heat.  Add crushed cornflakes and sugar.  Stir constantly for 5 minutes.  Sugar will start to melt and flakes will start to brown and caramelize.  Immediately remove from heat and transfer to a bowl to stop the cooking process.

Prep containers.  Add 2 Tbsp. of cornflake mix to the bottom of each 4 oz. container and 1 c. to bottom of 8x8 pan.

In the bowl of a stand mixer, add ice cream.  Stir on low until it is smooth.  Add thawed whipped topping and cinnamon.  Mix on low until the ingredients are incorporated and mixture is creamy.

Work quickly to avoid a melty mess!  Add 2 level, 2 oz. scoops of ice cream mix to each 4 oz. container.  Add remaining ice cream mix to 8x8 and level with an offset spatula.  Top small containers with 2 more Tbsp. of cornflake mix, add lid and freeze.  Add remaining cornflakes to 8x8, cover and freeze.

Before serving, drizzle with desired amount of honey.  Whipped cream is optional, but yummy if you have it!

And...

Are you ready for this?!  First boozy beverage on Cookie Crazed Mama!   So how about something for Happy Hour to further celebrate Cinco de Mayo?!  Strawberry Margaritas!

Strawberry Margaritas
adapted from PBS

-16 oz. bag frozen strawberries
-1 1/2 Tbsp. sugar
-6 Tbsp. water
-4 oz. tequila
-3 oz. Grand Marnier, Cointreau, or Triple Sec
-2 small limes, juiced
-ice
-sugar or salt for rim
-fresh organic strawberries for garnish

In a medium size saucepan add strawberries, sugar, and water.  Bring to a simmer over a low/medium heat.  Continue to simmer for 30 minutes until strawberries break down and liquid appears dark and syrupy.  Remove from heat and blend in a food processor until mixture is smooth.  Pour mixture through a fine mesh sieve to remove seeds.  Transfer to a container and cover.  Refrigerate or freeze until cool.

In a cocktail shaker, add 1/3 c. strawberry puree, then layer with tequila, Grand Marnier, lime juice, and a handful of ice.  Shake and divide into two glasses with ice, rimmed with salt or sugar- I prefer sugar!  Garnish with a fresh strawberry.

Now sit back and relax!  You deserve it!

Chocolate & Bourbon Croissant Bread Pudding

I hate throwing food out. So much so that I'm starting to think it'd be a good idea to buy a bunny or guinea pig to help out with leftover produce.  And the ducks?  With all that stale bread I'd say they're already ready for winter!

But you're going hungry today, wildlife!

I had some bakery croissants leftover once the chicken salad was depleted, and was I about to let once fresh, buttery croissants go to waste?  Not in this house, buddy!  So how about some deliciously warm, comforting bread pudding?

But why stop at just plain bread pudding?  Let's spike it with a creamy bourbon drizzle and dot it with chocolate chips!  Hello HEAVEN!  Now that's comfort that warms you from head to toe.

 Chocolate & Bourbon Croissant Bread Pudding
adapted from Noble Pig

- 3 large egg yolks
- 1 c. whole milk
- 1/2 c. heavy cream
- 1/2 c. granulated sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1/4 tsp. nutmeg (freshly grated if possible)
- 8 oz. stale croissants (approx. 6-8 small croissants)
- 1/3 c. bittersweet chocolate chips

Preheat oven to 375 degrees.  Spray a small baking dish with non-stick cooking spray.  Tear croissants into about 1-2 inch size pieces.

In a bowl whisk together yolks, milk, cream, sugar, vanilla, salt, and nutmeg.  Toss in croissant pieces and chocolate chips.  Fold into the cream mixture until croissant pieces are coated.  Pour into prepared baking dish and bake for 45-50 minutes.

Creamy Bourbon Sauce
adapted from my recipes

- 2 tsp. cornstarch
- 2 Tbsp. cold water
- 1 c. heavy cream
- 1/4 c. granulated sugar
- 2 Tbsp. bourbon
- 1 tsp. vanilla extract

In a small bowl whisk cold water into cornstarch.

In a small saucepan bring cream and sugar to a boil.  Turn on low and whisk in cornstarch mix.  Whisk until cream thickens.  Take off heat and stir in bourbon and vanilla.

Serve bread pudding warm and drizzle with warm bourbon sauce.

Indoor S'mores

I've said it before, I love S'mores.  Last year I gave you S'mores Biscotti.  But while I say I love S'mores, I guess I'm not a fan of making traditional S'mores.  They're huge.  There's a big piece of cold, thick chocolate.  One bite, and you've got a mess.  The only enjoyable part for me is the marshmallow.  I usually skip the frills of the S'mores and go straight for the melty, charred goodness that is the marshmallow.

This is all good and great, but I still crave the harmony of chocolate, graham cracker, and marshmallow in one bite.  Enter S'mores Skewers.

Okay, so these are super easy and all the ingredients you need are right here in this picture:

-Candy coating chocolate, enough for 1 c. melted
-One sleeve of Honey Graham Crackers, crushed
-Skewers, most likely in the kitchen supply section of grocery store
-One bag of Giant Marshmallows.  Giant.  Brands I've seen: Campfire and Kraft

Giant, I tell you.

Instructions:

-Melt your chocolate in a microwave safe bowl in 30 second intervals.  Stir after each 30 seconds.  I melt and dip in a 1-cup Pyrex measuring cup.

-Take Marshmallow and dip halfway down into the chocolate.  Sprinkle with crushed graham crackers.  Dip end of skewer in chocolate and then push 3/4 of the way down into marshmallow.

-Let sit so chocolate can harden.

-Serve as is, OR....

Give it a pretty package and give as gifts.

OR

Use a brûlée torch and set on fire!

And enjoy that melty goodness that only comes from a campfire.  But this time...
Indoors!

I like mine nice and charred.

Bakery Odyssey: 2011

I love New York City.  Love.  I was there recently courtesy of my husband who surprised me with a getaway.  We needed it.

Now, some people may go to Broadway, Central Park, Times Square and so on.  We passed them.  Instead we spent an entire day shlepping, yes shlepping, the streets of NYC on a bakery quest.  Seven different places, ranging in locations from Uptown to Brooklyn.

We started at Donut Plant.  Not really a bakery, but it is worth mentioning.  Donut Plant has been featured on Travel Channel and my expectations were really high.  The donuts were good, with a variety of unique flavors, but honestly I'm partial to our local Bill's Donuts.

Cashew and a Mango Cake Donut

Our next stop was Lulu's, also in the Chelsea District, known for its take on classic snack treats like Twinkies and Snowballs.  So of course, I had to try these, not that I'm partial to these snack cakes but I was too curious to pass up this shop up.

I got a Blackout Twinkie and a classic pink Snowball.  They call them "Retro" treats.  I see them as "classics".  Tomato, tomatoe.  They are note-worthy because they are unique, but the flavor isn't anything to write home about.  But neither is an original.

Next stop and probably the most recognizable shop was Magnolia, I believe in the Greenwich village.  Wherever we were, the area was nice.  It was quiet, with little shops dotting the middle of a neighborhood.  And then we came upon this little corner bakery.

And man do they pack a lot of sweets into one tiny shop!  I got to watch them frost their cupcakes, and trust me, I'll be trying to replicate the unique swirl myself.

Next stop, Jaques Torres, known as Mr. Chocolate.  I had to purchase some beautiful chocolates and a chocolate chip cookie for good measure.

We almost missed this stop, but trying to find the subway, we realized the shop entrance was just around the corner.  The cookie was okay, as silly as this sounds, I prefer Tollhouse.  Clearly an unsophisticated palate!

The ever patient husband who supports my obsession.

The next stop was probably the one I was looking forward to the most, Baked.  Baked has been featured on Food Network and their chef, Eric was on Top Chef, Just Desserts-whom I rooted for because he was a baker, not a fancy pants Pastry Chef.  He made it far, which only proved his talent for making delicious desserts!

However, located in the Red Hook district of Brooklyn, it proved to be quiet a trek.  We took the subway leaving the island of Manhattan for Brooklyn.  And then we walked 40 minutes to the store, leaving me sweaty and winded by the time we reached the doors.

Which wasn't ideal when I asked if Eric was there, and if I could meet him.  He was, and he came out and I was like a little school girl, clapping my hands together.  Kriston was pretty sure Eric wasn't too thrilled, but I insisted that was just how he is-it couldn't possibly because I'm a sweaty, bakery nerd interrupting his day.

I'm too excited to share this moment,
I'll ignore I'm showing my double-chin.

Without bias, their goodies were hands down our favorite, next to our last stop, which I'll share shortly.  We purchased and ungodly amount of confections, and of course bought Eric's recommendation, the Strawberry Whoopie Pie.  But first, I think we'll try the Cloud 9 Cookie.

Extreme chocolatey goodness

Only 2 more stops!  And we're at Levain Bakery.  To me, this bakery was made known through a blog I follow, vanilla sugar.  She makes copy-cat versions of their cookies, which are huge and thick and yummy.  I had the chocolate peanut-butter chip and it did not disappoint.

This shop is tiny and unassuming with a handful of treats to choose from.

And lastly, we went to momofuku's Milk Bar, which I didn't take a picture of.  I could kick myself.  This place was dimly lit and not like anything we'd been in and the goods were just as unique.  Next to Baked, this place was hands down, my favorite!

We ordered the Crack Pie, Birthday Cake Truffles, and Cornflake Chocolate Chip Marshmallow Cookie which I plan on trying to re-create.  We sampled, the Cereal Milk ice cream which tasted just like it sounds.  They soak cornflakes in the milk that is used for the ice cream.  Seriously good.  And all I have to show is this sad picture of leftovers, but I'll post it anyway.

I'm pretty sure that is a greasy paw print.
No one said Crack Pie was fat-free!

So that was our quest.  And if you are in NYC, and you just want to try one or two places, then I'd go with Baked and/or Milk Bar.

And here are some links to try some delicious recipes from these places if you aren't traveling to NYC anytime soon:
Baked, PB Crispy Bars, by Smitten Kitchen
Milk Bar, Crack Pie, by Momofuku for 2
Levain, Chocolate Chip Cookie, by vanilla sugar

In a Jar, In a Car...Orange Tiramisu

Tiramisu.  My husband was convinced that it was my favorite dessert.  It may or may not have something to do with the fact I was ordering it whenever we went out to dinner.  Let me see, the dessert does seem to cover many of my favorite food groups-Coffee, Alcohol, Chocolate.  Those are food groups, right?

I've never made the stuff.  Maybe because it's a dessert that is so easily accessible at restaurants.  Maybe I loved keeping it on a pedestal, like a mystic dessert that could never be touched.  So I guess this means I'm growing as a person, or something like that, because I made it-just not the traditional way.

I found this recipe for Orange Tiramisu, bookmarked it and filed it under "Various Desserts", aka, the file that rarely sees the glow of my computer screen.  I can't really say what brought it to my attention this week, but I bought myself some ladyfingers and bit the bullet.  And because I thought it would be an easier way to share, I put them in jars.  Jars are my new thing since we moved to the "country"-stop me when I begin pickling everything and start storing for the impending apocalypse.

Anyway... Dessert in a jar.  How can you resist?

What you will need:
-One recipe for Orange Tiramisu
( I found mine here, at Sticky, Gooey, Creamy, Chewy)
-6, 8 oz wide-mouthed Ball jars
-1, 7 oz package of Ladyfingers

1.  Make your Orange-Rum Syrup
-1/2 c. orange juice
-1/4 c. dark rum
-1/4 c. orange liquor such as, Cointreau or Grand Marnier
-1 c. granulated sugar

Combine all the ingredients in a saucepan over medium-high heat.  Bring to a boil and then reduce heat and simmer for 5-10 minutes, or until it thickens to a thin syrup consistency.  Remove from heat and cool.

2.  Make your Zabaglione
-6 egg yolks
-3/4 c. granulated sugar
-1/2 c. marsala wine, not the red kind
-1 lb. mascarpone cheese
-1 c. heavy cream
-1 tsp. vanilla extract

Bring a pot of water to a simmer.  Beat egg yolks in a heat-proof bowl until they are "fluffy" or as fluffy as yolks can get.  Mine became creamy looking and increased in volume.  Beat in sugar and marsala wine.  Place bowl over simmering water.  Whisk until the mixture thickens, about 10 minutes; it will start to bubble, but do not let it boil.  Remove bowl from heat and let cool.

To make the whipped cream, if possible, place a metal bowl and your whisk attachment(s) in the freezer.  This helps the cream to thicken faster.  With the cream in your bowl start whisking slowly, add the vanilla, and then slowly increase the speed to high.  Whisk until the cream is thick and forms peaks.

Whisk cooled egg mixture with the mascarpone cheese.  Whisk until smooth; when no lumps are visible.  Fold in the whipped cream until you have a lovely thick and creamy mixture.

3.  Begin assembling your Tiramisu
-Combine 1 c. orange juice with your Orange-Rum Syrup

Pour your syrup in your best cookie-dunking cup.  Take 2 ladyfingers and cut about 1/2 inch off the ends to ensure their fit in the jar.  Give the ladyfingers and the cut off pieces a quick dunk in the syrup and place in the bottom of your jar.  Spoon a generous amount of zabaglione over the ladyfingers and repeat the layer of ladyfingers and zabaglione.  Repeat until you have filled 6 jars.

Dust the tops with cocoa powder, or using a fine plane zester, grate come bittersweet chocolate over the tops.  Garnish with orange peel if desired.

Refrigerate for 3-4 hours.  Share your desserts with others or keep them all to yourself... I won't tell!

These are "orangey" and not your traditional tasting tiramisu.  If you wanted to add even more orange goodness to them, zest an orange and fold in with the whipped cream of the final step in making your zabaglione.

Finally, you will have leftover zabaglione.  I highly recommend using it as another simple dessert by spooning some over fresh fruit, such as strawberries and/or blueberries.