Monday, February 21, 2011

Week 7 :: World Peace Cookies

This recipe originally came from Pierre Herme who created these cookies for a restaurant in Paris.  As this recipe has been passed around it has earned the name "World Peace Cookies."  
These cookies are truly fantastic, and legend has it that if everyone had one of these cookies every day we could ensure planetary happiness ;o)  So I'm happy to do my part....
I found this recipe via my newest blog follower.  She posted the recipe on her blog along with a great post I encourage you to read here.  I encourage everyone to share these cookies or another sweet with someone who needs a little peace in their life....Happy Baking!!

World Peace Cookies

::Prep Time:: 10 minutes
::Chill Time:: At least 2 hours
::Yields:: 28 cookies

  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/2 tsp. baking soda
  • 11 Tbs. unsalted butter, softened
  • 2/3 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. fine sea salt
  • 5 ounces dark chocolate, chopped into small pieces
  1. Sift together flour, cocoa, and baking soda.  Set aside.
  2. In a large mixing bowl, beat butter until smooth, beat in sugars, vanilla, and sea salt.
  3. Add flour to butter and sugar until mixed.
  4. Mix in chocolate.  Note :: Dough will be crumbly.
  5. Knead dough into ball and divide in half.  Place each half on a piece of plastic wrap and roll into equal logs about 1.5 inches in diameter.  Wrap in plastic wrap and refrigerate for at least 2 hours.  Note :: dough can be kept in fridge up to 3 days or frozen up to 2 months.
  6. Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.  Using a thin sharp knife, cut logs into 1/2 inch slices.  Space cookies one each apart on baking sheet.
  7. Bake for 11 to 12 minutes until cookies appear dry.
  8. Cool on wire rack before storing in airtight container.

Thursday, February 17, 2011

Week 6 :: French Silk, Coconut, and Pecan Pie!

Better late than never!  I have been swamped this week so I am late on my post...but these pies are worth the wait!  None of these pies are difficult to make and they aren't seasonal so they are great recipes until fruit pies are back in season.  I made these pies for a BBQ with very little left over.  The three different flavors were a great variety for a large party too.  Happy Baking!!

French Silk Pie
All recipes
::Prep Time:: 20 minutes
::Set Time:: 2-4 hours
::Yields:: 8+ servings

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 2 (1 ounce) unsweetened baking chocolate, melted
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 8 inch pie shell baked and cooled
  1. Beat butter and sugar together until well blended.
  2. Stir in chocolate and vanilla extract.
  3. Beat in eggs one at a time, beating 3-5 minutes after each addition.
  4. Spoon into cooled pie shell.
  5. Chill in refrigerator for at least 2 hours before serving.
  6. Note: To melt chocolate microwave for 10 seconds, stir, and microwave for 5 additional seconds if needed. Stir. Repeat if necessary.
  7. Note: To bake pie shell place unbaked shell in pie dish.  Poke holes throughout shell.  Bake at 450 degrees for 10-12 minutes.

Coconut Cream Pie
All recipes

::Prep Time:: 20 minutes
::Cook Time:: 30 minutes
::Set Time:: 2-4 hours
::Yields:: 8+ servings

  • 3 cups half and half (or 1 1/2 cups whipping cream and 1 1/2 cup milk)
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 9" pie shell, baked
  • 1 cup flaked coconut, toasted
  • 2 cups whip cream (the original recipes calls for frozen whipped topping, I used fresh)
  1. In a medium saucepan combine half and half, eggs, sugar, flour, and salt.  bring to boil over low heat, stirring constantly (this may take 30 minutes; do NOT turn the heat up or you will get scrambled eggs :o).
  2. Remove from heat; stir in 3/4 cup coconut and vanilla extract.
  3. Pour into baked pie shell.
  4. Chill in refrigerator for 2-4 hours until firm.
  5. Top with whip cream and sprinkle with dusted coconut.
  6. Note: To toast coconut spread on ungreased cookie sheet and bake at 350 degrees for 5-7 minutes, stirring every couple of minutes.
  7. Note: To bake pie shell place unbaked shell in pie dish.  Poke holes throughout shell.  Bake at 450 degrees for 10-12 minutes.
Roma's Pecan Pie
by Roma Willis
This recipe is really special because I had a dear friend share her many generation-old recipe for pecan pie.  We made it together, with fresh pecans, and it was so wonderful it disappeared before I even had a chance to take a picture! So a picture of the pecan pie will be added as soon as I can make a new one! (Thanks Roma!)

::Prep Time:: 10 minutes
::Bake Time:: 40-50 minutes
::Yields:: 8 servings

  • 3 eggs, well beaten
  • 1/4 cup brown sugar
  • 1/3 cup white sugar
  • 1/3 cup light Karo corn syrup
  • 2/3 cup dark Karo corn syrup
  • 1/4 tsp. salt
  • 2 Tbsp. melted butter
  • 1 tsp. vanilla extract
  • 1 heaping cup of pecans
  • 1 unbaked 9" pie crust (Rolled Pillsbury crust is an easy go-to)
  1. Preheat oven to 325 degrees.
  2. Combine eggs, sugars, syrups, salt and melted butter. Mix well.
  3. Add vanilla and pecans.
  4. Pour into unbaked 9" pastry shell.
  5. Bake at 325 degrees for 40-50 minutes until set (or toothpick inserted into middle comes out clean).

Saturday, February 5, 2011

Week 5 :: Moist Chocolate Cake with Marshmallow Fondant

The 2011 Super Bowl Cake!

This cake is made from my favorite chocolate cake recipe that was passed down through my sorority, creamy chocolate frosting, and marshmallow fondant.  This combination is time consuming but worth it for a special occasion.

Moist Chocolate Cake
::Prep Time:: 10 minutes
::Bake Time:: 45-50 minutes
::Yields:: 12 servings

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 1 cup brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 degrees
  2. Mix the first six ingredients in a large mixing bowl.
  3. Add the eggs, coffee, buttermilk, oil and vanilla and beat on medium speed for two minutes.
  4. Grease and flour cake pan; preferably a 10-inch fluted tube pan.
  5. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool for 10 minutes in pan before removing to a wire rack to cool completely.
  7. Dust with confectioners' sugar or decorate as desired.
Creamy Chocolate Icing
All recipes
::Prep Time:: 15 minutes
::Yields:: 12 servings
  • 2 3/4 cup confectioners' sugar
  • 6 Tbs. baking cocoa
  • 6 Tbs. butter, softened
  • 5 Tbs. evaporated milk
  • 1 tsp. vanilla
  1. Mix together the sugar and cocoa, set aside.
  2. In a large mixing bowl, cream the butter. Gradually beat in sugar and evaporated milk, alternating.  Beat in vanilla until light and fluffy.
::Note:: I halved this recipe for the above cake. I also added more condensed milk to make the filling a bit smoother.

Marshmallow Fondant
All recipes
::Prep time:: 30-40 minutes
::Ready In:: 8 hours
::Yields:: 12 servings (I had almost double what I needed for this cake)

  • 1/4 cup butter
  • 1 (10.5 ounce) package mini marshmallows
  • 4 Tbs. water
  • 1 tsp. vanilla extract
  • 2 pounds confectioners sugar (with 1-1.5 cups reserved)
  1. Place butter in a shallow bowl and set aside.
  2. Place marshmallows in large microwave safe bowl and microwave on high for 45 seconds-1 minute.  Stir the water and vanilla extract into the hot marshmallows, stir until smooth.
  3. Slowly beat in confectioners sugar one cup at a time (note: towards the end this is going to get really stiff and unable to stir.)  
  4. Place dough on surface dusted with powdered sugar. Cover hands thoroughly in butter.  Begin kneading dough, adding powdered sugar to surface and butter to hands as needed.  Knead dough until dough is no longer sticky, about 5-10 minutes.
  5. Add food coloring to portions of icing as desired and need until color is consistent.  
  6. Roll fondant into a ball and wrap tightly in plastic wrap. Refrigerate overnight.
  7. Top use, allow fondant to come to room temperature and roll out onto a surface dusted with powdered sugar.
::Note:: If you want to cut out unique designs I suggest the Wilton Cutter/Embosser.  Once you mark your design it makes cutting it a breeze.  For the logos I printed them out on the computer, placed them on tip of the fondant and used a toothpick to punch through the paper and mark the design onto the fondant before cutting.

If you're interested in the football cake pan click here.  Visit Wilton for other great baking accessories!