Vanilla sauce

1 cup water
1 Tbs corn starch
3 Tbs butter
1/8 tsp salt
2 Tbs vanilla
1/2 cup xylitol

Boil the water, corn starch, and xylitol, stirring constantly.
Reduce heat and stir in rest of ingredients.

Waffles

Ingredients

2 large eggs
2 cups all purpose flour
1 3/4 cup milk
1/2 cup vegetable oil (or melted butter)
1 tablespoon brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla

Procedure

Beat eggs together until light yellow and frothy.
Add milky, oil and vanilla and stir well.
Stir in salt, sugar and baking powder.
Finally, mix in four until just blended.
Add to your hot waffle iron and when it stops steaming, take it out and enjoy.

Eggnog Biscotti

If you like eggnog, there’s really nothing not to like here. Got this recipe from here.

Ingredients

For the Biscotti:

  • 6 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp rum extract
  • 2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

For the Glaze:

  • 3/4 cup powdered sugar
  • 1 1/2 Tbsp eggnog
  • 1/4 tsp ground nutmeg

Procedure:

  1. In mixer, beat butter with granulated sugar until creamy.
  2. Add eggs one at a time and beat well before adding the next one.
  3. Add rum extract, flour, baking powder, cinnamon and nutmeg.
  4. Line a large baking sheet with parchment paper. Shape dough into  two 12in x 2 x 2in rolls. (Square the corners and the top)
  5. Bake in a 350 degree oven for 28-30 minutes.
  6. Remove. Allow to cool about 10 minutes. Slice biscotti into 12-14 slices (about 3/4-1 inch each). Turn them on sides and put back in the oven. Bake 20 minutes.
  7. Remove and cool completely before adding glaze.
  8. For the glaze, whisk the powdered sugar, eggnog and nutmeg together until desired consistency. Drizzle on cooled biscotti.
  9. Allow to set (about 20-30 minutes) – or refrigerate to “speed set” the glaze.

Scones

Ingredients

3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk

Procedure

Preheat oven to 375 degrees. Lightly grease a baking sheet (or use parchment paper or a baking pad)

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn dough out onto a lightly floured surface, and knead briefly. Separate the dough into 2 equal sized balls. Push the sides of each ball down so the center is taller than the sides. Cut each circle into 4 pieces and place on a baking sheet.

Bake 25 minutes in the preheated oven, or until golden brown.

http://m.allrecipes.com/recipe/20175/scones

Flourless Chocolate Cake

Straight from here

Ingredients:

  • 4 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder plus additional for sprinkling

Procedure:

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Icebox cookies (sugar free)

Ingredients:

  • 2 3/4 cups flour (will vary in dough modifications)
  • 16 tbsp (2 sticks) butter, softened
  • 3/4 cup xylitol
  • 1/3 cup honey
  • 2 egg yolks
  • 2 tsp vanilla extract.

Procedure:

Cream the butter and the Xylitol and honey together. Mix in the egg yolks one at a time. Then, mix in the vanilla extract. Add the flour to the mixture and mix just until a dough forms and no flour streaks remain. Split the dough in half. Place each half on a piece of plastic wrap and roll into a log, wrapping each log in the plastic wrap. Place in the refrigerator to chill for at least 15 minutes.

Preheat oven to 325°F. Line two baking sheets with parchment paper. Once the dough is firm, remove from the refrigerator. Slice 1/4″ thick slices from the dough logs and place the cookies onto the baking sheets. Chill cookie slices for 10 minutes. Place in the oven to bake for 12-15 minutes. Let cool on the baking sheets for 3 minutes, then move the cookies to a cooling rack to finish cooling.

Makes 4 dozen cookies

Frosting

Ingredients:

  • 10 oz Cream cheese
  • 1/4 cup Xylitol
  • 2 tbsp Butter
  • 3 Tbsp Water
  • 2 Tbsp Lemon juice

Cobbler

Another favorite that’s been in the family for a while. I remember having peach cobbler as a kid and just eating the cobbler part. Now we make it with blackberries, blueberries, apples, mixed fruit – you name it!

Ingredients

For the topping:

  • 2 cups flour
  • 2 cups sugar
  • 2 eggs

Procedure:

  1. Mix all the topping ingredients together on a large bowl (it will be crumbly).
  2. Spread the fruit evenly over the bottom of a pan. If you have a fruit that needs to be sweetened a bit, sprinkle a bit of sugar over the fruit.
  3. Sprinkle the topping over the fruit. For a little extra oomph, melt a few tablespoons of butter and drizzle it over the topping before putting it in the oven.
  4. Cook @ 375 for about 30 minutes.

Coconut Shrimp

from Ray’s Boathouse Cookbook

Ingredients:

2-3 quarts canola oil for frying

Seasoned Flour:

  • 3 tablespoons flour
  • 1 teaspoon kosher salt

Batter:

  • 1/2 cup milk
  • 1 cup flour
  • 2 large eggs
  • 2 teaspoons kosher salt
  • 1/4 teaspoon curry powder

Coating:

  • 2 cups unsweetened flaked coconut (I used sweetened, and was great)
  • 2 cups panko bread crumbs

24 prawns (16-20 per pound), tail on

Procedure:

  1. Set up a deep fryer and heat oil to 300 degrees farenheit.
  2. Set up 3 bowls. In the first bowl, combine four and salt. In the second bowl, combine milk, flour, eggs, salt and curry powder to make a batter. In the third bowl, combine flaked coconut and panko.
  3. Holding the tail, dredge each prawn in the seasoned flour and gently shake off excess. Then, dip prawn in batter. Third, toss prawn in coconut mixture to coat completely and pat gently to press mixture into batter.
  4. Deep-fry immediately until golden, about 30 seconds. Using a slotted spoon, transfer prawns to a plate lined with a papet towel to drain. Serve warm with Sesame Plum Sauce.
  5. Serve with a sweet thai chili sauce. Serves 6-8, as an appetizer.

Salted Caramels

This is taken pretty much verbatim from an Alton Brown Recipe. I’ve played with some different stuff, but really the only difference is the amount of soy sauce I use. Also, I dip mine in chocolate before I sprinkle salt on top.

Ingredients

14 1/2 ounces sugar (~2 cups)
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy cream, room temperature
1.5 teaspoons soy sauce
8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
1 teaspoon coarse sea salt

Directions

  1. Line the bottom and sides of an 8-inch square pan with parchment paper.
  2. Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.
  3. Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.
  4. Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.
  5. When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.
  6. Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.
  7. Cool on a cooling rack for a couple of hours and then cut into 1-inch pieces ( I use a pizza cutter).
  8. Now you can dip them in chocolate! Here are some good resources on tempering chocolate.

The quick version:

  • Bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees Fahrenheit (43 C) for milk or white chocolate.
  • Seed the remaining chocolate and cool to 90 F (32 C) for dark chocolate or 87 F (30 C) for milk or white chocolate

S'more Cake

S’More Cake

So Chase this year wanted a cake shaped like a giant s’more. This is what I came up with.

 

Graham Crackers

Ingredients

  • 2 sticks of butter
  • 1 cup brown sugar
  • 1/2 cup dark corn syrup
  • Cream these together and then add
  • 2 tsp baking soda
  • 4 cups flour
  • 4 tablespoons water

Directions

  1. chill for 30 minutes before rolling out.
  2. Roll out dough on parchment paper about 1/4 inch thick and cut at 12″ square.
  3. Transfer each cracker to a cookie sheet and poke with a wooden skewer to give it that “graham cracker” look.
  4. Bake each cracker for 30 minutes each at 350 degrees. You might need to play with this a bit. You just need to make sure it is firm enough that it doesn’t start to bend when you set it on top of the cake. If it does, just throw it back in the over @350 for another 20 minutes or so.

I got the graham cracker recipe from here.

Chocolate

I decided for the piece of chocolate to not go with an actual giant piece of chocolate. I figured using cake would be much easier for the kids to eat so I made the Hershey’s Perfect Chocolate Cake (the same one I used in the Lightning McQueen cake) and cover it with chocolate ganache so it looked like an actual piece of chocolate that was melting. I think that worked out pretty good!

 

 

Marshmallow

So for the marshmallow part, I made a 3-layer cake (recipe from here) and covered it in white fondant. Underneath the fondant though is Martha Stewart’s 7-minute frosting. I used this frosting because it’s essentially a cross between frosting and marshmallow anyway, so I thought it might make it taste more marshmallowy. The problem though is that the frosting is very airy and with the weight of the fondant, it got pretty compressed. I think if I were to do this again, I’d just use buttercream.

Ingredients (cake)

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk

Directions (cake)

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Ingredients (frosting)

  • 1 1/2 cups sugar
  • 2 tablespoons light corn syrup
  • 6 large egg whites
  • 1 teaspoon pure vanilla extract

Directions (frosting)

  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
  2. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

  

 

So after I frosted the cake, I covered the whole thing in white fondant. It’s a little tricky to get around the corners and stuff – the best advice I can give is to work very slow. It’s pliable enough to do it without creases, you just need to take your time.

 

And of course, Chase wanted transformers fighting on top.