Category Archives: dessert

fig jam

fig jam with chevre

Fig jam with chevre

2 lb peeled figs (diced)
3/4 cup sugar
1/8- 1/3 cup lemon juice (I like mine to taste really bright, so I used 1/3)
1 stick cinnamon
3 whole cloves

Boil it all for 30 mins in a pot with a heavy/ thick bottom, stirring occasionally to ensure the bottom doesn’t scorch.

My jam was very light in color because I used Janice kadota figs (light green on the outside, pale pink on the inside).  If you use other varieties, your jam may be darker.

45-minute cinnamon rolls

These rolls take less than an hour to make and are far tastier than cinnamon rolls from a can.  The milk in the dough makes them pillowy soft and the oven-proofing step saves a lot of time over traditional (overnight) cinnamon roll recipes.

Serves: 9

INGREDIENTS

Rolls:

  • 2 and ¾ cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast (1 packet = 2 and ¼ teaspoons)
  • ½ cup water
  • ¼ cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg

    Filling:

  • ¼ cup (1/2 stick) unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • ¼ cup brown sugar

    Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk or coffee
INSTRUCTIONS
    1. Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
    2. Make dough: In a large bowl, mix the flour, sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl or mixing cup, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds or until mixture is 120°F – 130°F).  Stir the butter mixture into the flour mixture. Add the egg and knead with hand or stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest, covered, for about 5 minutes.
    3. Make filling and prep the rolls: Put parchment paper into a 9×13 pan, then lightly grease it.

      After the dough has rested for 5 minutes, lightly flour the rolling pin and surface, then roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix the cinnamon and sugar together and sprinkle it all over the dough. Roll up the dough tightly. Using a 12-inch strand of unflavored dental floss, slide the floss under the roll, bring the two ends together and cross them to cut the roll into 9 or 12 evenly sized pieces.  Place the pieces into your pan and lightly cover with aluminum foil or plastic wrap.

    4. Proof the rolls: Ensure that the oven is turned off and place the cinnamon buns in the oven to rise for 20 minutes.
    5. Make the glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free.
    6. Cook the rolls: Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and drizzle glaze over warm rolls.

Adapted from https://therecipecritic.com/quick-45-minute-cinnamon-rolls/

 

decadent brownies

1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips

Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until well combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean.
The edges should be set and the center should still look slightly moist, but not uncooked.
Cool on a wire rack.

H/t to Cass, via https://www.bunsinmyoven.com/2009/10/15/good-ol-homemade-brownies/

salted caramel apple pie bars

ingredients

shortbread crust

1/2 cup (115g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour

apple filling

2 large apples, peeled and thinly sliced (1/4 inch thick)*
2 Tablespoons all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

streusel

1/2 cup (40g) old-fashioned oats
1/3 cup (70g) light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (30g) all-purpose flour
1/4 cup (60g) unsalted butter, cold and cubed
homemade salted caramel sauce

preparation

Preheat the oven to 300F degrees. Line an 8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.

Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.

Make the apple filling:Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.

Make the streusel:Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Set aside.

Remove the crust from the oven, and turn the oven up to 350F degrees. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours. Lift the foil out of the pan using the overhang on the sides and cut into bars. Once cut, pour salted caramel sauce on top. These apple pie bars can be enjoyed warm or cold. The bars will stay fresh in an airtight container in the refrigerator for 3 days or frozen up to 3 months – thaw overnight in the fridge, then drizzle with salted caramel before serving.

nutritional information: not available.

yield: 12-15 servings (serving size: 1 bar)
time: 3 1/2 hours (30 minutes prep)

homemade salted caramel sauce

ingredients

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces (see note below)
1/2 cup (120ml) heavy cream (see note below)
1 teaspoon salt

preparation

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

NOTE: Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

NOTE: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.

nutritional information: not available.

yield: 1 cup
time: 10 minutes prep