It’s been nearly two months since I promised this recipe would be posted here. I can not believe how quickly the summer goes by!  The last week of May we finished the third and final step for homemade limoncello liqueur. Then I gave you a wonderful recipe for lemon-limoncello meringue pie and said another limoncello dessert recipe was forthcoming. It has arrived in the form of these amazingly creamy, yet not too sweet, cheesecake squares. This recipe comes courtesy of the talented and lovely Giada De Laurentiis. Not only am I surprised how long it has taken me to finally make these but I am shocked to realize that this is the first cheesecake recipe posted here. And since it’s not made in a springform pan, it’s not even an actual cheesecake.  Shocking, because I love cheesecake, which is by far one of my favorite desserts. Not only that but I can honestly say that I am a master at making them; The Cheesecake Factory has nothing on me!  I’m not bragging, just stating the facts and I’m going to share with you three of the most important tricks of the trade to making creamy and crack-free cheesecakes of your own.

#1.  Always place your cheesecake in a water bath. The water bath slows down the baking so that the filling cooks evenly, creating the creamiest cheesecake imaginable. This is easy to do with a recipe such as this, where the bars are made in a baking pan. Not so easy with a traditional cheesecake made in a springform pan. Since springform pans are comprised of two pieces that come apart, it is imperative to wrap the springform pan well with two or three layers of heavy-duty aluminum foil before placing it in the water bath. If you fail to do this most vital step, you will have waterlogged and completely ruined cheesecake.  By the way, any cheesecake recipe can be modified to be made in a baking pan (such as these squares) instead of in a springform.  So if you don’t own a springform or just don’t want to hassle with one – use a glass or metal baking pan in its place.

#2.  Mix all your ingredients well before adding the eggs. Then always (whether the recipe says so or not) add your eggs, one at a time, and never over-mix or beat on high speed.  Doing either of those things will incorporate too much air into the batter and will cause your cheesecake to crack in the center.

#3. The importance of “room temperature” ingredients; cold eggs do not blend properly but room temperature eggs are malleable and will mix in better and act as a binder for other ingredients. Cold dairy products will coagulate and clump in the batter and cause the need to over-mix. All in all, room temperature ingredients create a lump free and velvety smooth batter. So unless you are making pastry or if the recipe states otherwise; this rule is true for all baking, not just cheesecake.

There you go, now you too, can be a cheesecake master. One last little tip; since you’re using limoncello as the liquid, you don’t use the juice from the lemons you zest. Be sure and juice those lemons ASAP, otherwise they will dry out since they are missing their “skin”.  And if you don’t think you’ll use the juice in the next day or so, place it in muffin tins and freeze – then pop out and place in marked zip-locks bags.

FYI – I found the large container of individually wrapped almond biscotti cookies at Smart and Final. There is enough in that container to make 3 times the recipe, a nice thing to keep in mind when the holidays roll around again… and we all know how soon that will be!

Limoncello Cheesecake Squares

Pam nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest, divided
12-ounces whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1  1/4 cups sugar
1/2 cup limoncello liqueur, at room temperature
2 teaspoons vanilla extract
4 large eggs, at room temperature

Preheat the oven to 350 degrees. Spray the bottom of a 9 by 9 by 2-inch baking pan with Pam.

Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool completely on a cooling rack.

In a clean food processor bowl; blend the ricotta, cream cheese, and sugar until smooth, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest.

Add the eggs one at a time, and pulse just until blended, do not over-mix. Scrape down the sides of the bowl between the second and third egg.

Pour the batter over the cooled crust. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the filling moves slightly when the pan is gently shaken, about 1 hour. The cake will become firm when it is cold.

Transfer pan to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut into squares and serve.

Makes 12 to 16 squares

We left early this morning for the drive down to Tucson to pack up Marissa and move her back to Scottsdale. Of course, I love having her home, so that is the really sweet part. But I also know how eager she is to “begin” her independent life, her career, and to have a place of to call her own. I remember that feeling of longing and yearning and wish all those wonderful things for her. But with today’s economy and job market, she is just one of thousands, probably hundreds of thousands, of young adults and college graduates in the same situation. Daily she is sending out resumes, searching on-line, reaching out to every possible connection; lucky to ever get a call, acknowledgement, or interview. So, we’ll store her furniture and other belongings that one doesn’t need when living with your family (meaning parents) in mini-storage and continue to give her all the love and support we can while she waits for her new beginning. And of course, if you are reading this and know of any positions or possible openings for a brilliant, beautiful, and bold graduate with a bonafide Journalism degree, (such as writing, editing, public relations, journalist, newspaper, magazine, etc.) who will move anywhere for an opportunity; please email or call right this very minute!

Happily, Marissa has some very generous, kind, and loving male friends in Tucson who will help us load up the U-Haul in the 100+ degree heat today. So, Alberto and Will and anyone else who is there today – these bittersweet treats are for you, as a small token of my thanks and appreciation. xoxo

No-Bake Haystack Cookies

2 cups (12 ounces) bittersweet chocolate chips, divided
1 3/4 cups butterscotch chips
1/2 teaspoon vanilla extract
12 ounces dry chow mien noodles
1 cup peanuts

1/4 cup melted white chocolate chips, if desired

Line 2 or 3 baking sheets with wax paper.

Melt 1 3/4 cups chocolate chips and all the butterscotch chips in a large microwave-safe bowl for 1 minute, stir and return to microwave 45 seconds at a time, until chips are completely melted. Stir in vanilla extract and then carefully mix in noodles and nuts until completely coated. Stir in remaining 1/4 cup chocolate chips.

Drop by tablespoon onto wax paper. Put in refrigerator to set. If desired, drizzle with melted white chocolate to “fancy them up”.

Store in an airtight container in the refrigerator, using the same wax paper to place in-between the layers of cookies.

Makes about 3 dozen haystacks

I am trying to avoid the aroma that is currently flowing from my kitchen and filling the entire house… baked sweetness. So instead I shall write about something else that may not seem so sweet at first, but truly is… compost.

Some thirteen or fourteen years ago I began composting. I would love to say that I am an avid composter, but honestly I’m more of a sporadic composter. It all began when I spotted an article in the newspaper stating that the City of Phoenix was recycling old worn out trash cans into compost bins and all you needed to do was call and they would gladly deliver one to your home … free! I was into gardening so the idea of composting appealed to me and the word “free” – of course, was all it took. The next day a city truck arrived and dropped of my new bin. What they had done was cut off the bottom of the large rubber trash can, cut large holes all around the sides of the can, and taken off the hinged lid, leaving an opening where the hinge had been – voila, a compost bin was born.

I was hooked, I immediately began saving kitchen scraps (nitrogen) and adding those, along with dry yard trimmings (carbon), to the bin. I watered my bin and turned the contents with a long handled 5-tine cultivator a couple times each week, and in no time my scraps and clippings turned into dark rich dirt – this was (and still is) pure magic to a city girl!

As I said, over the years I have been rather sporadic about composting, but I’m back on track. This summer, all the kitchen scraps from every single kids’ class were added to the bin. There were at least two large mixing bowls of egg shells, fruit peelings, vegetable trimmings, tea bags, coffee grounds, and such each day. The difficult part was keeping up on the carbon half of the equation. You see you need a balance of nitrogen (produced by kitchen scraps and wet yard trimmings- such as grass clippings) and the carbon (produced by wood ash, shredded paper, newspaper, and dry yard trimmings- such as fallen leaves). That balance should be about one-third nitrogen to two-thirds carbon. In the summer, I don’t have many dry leaves or wood ash (usually arrived at by cleaning out the fireplaces) so to get enough carbon, I will tear up newspaper and use the paper shredder on all that annoying junk mail (avoid glossy and colored circulars). When all else fails, I’ll purchase a small bag of organic compost from the hardware store or nursery and mix that in as well.

So why should you compost?  Well if you cook… and if you garden, why aren’t you composting already!?  You will divert at least 30% of your household waste away from your trash can and the landfills.  Plus compost is a natural alternative to chemical fertilizers and it helps retain moisture in the soil. It is a wonderful and natural project for you to begin with your kids… “circle of life” sort of thing. And, it’s fun and rewarding, really it is!  Here is a great website to visit if you have even the slightest bit of interest in learning more and becoming a composter too.

That is the end of my Reduce Reuse Recycle lecture for today…  now on to that aroma wafting through the house that is still trying to lure me back to the kitchen… a cooling loaf of banana bread.

You may notice that this banana bread has no butter or shortening, the Nutella fills in for that. I also prefer to use a longer bread loaf pan. The baked loaf looks prettier and produces nicer sized pieces, plus it bakes a bit more quickly.  I left the banana peels and egg shells in the pictures to remind me that this particular post is about composting, not banana bread. A hard thing to keep in mind when this bread is so moist and rich and is more like a cake than bread. That is why I decided to top it with vanilla bean ice cream. Enjoy!

Chocolate-Hazelnut Banana Bread

3 very ripe bananas
1/3 cup Nutellla (chocolate-hazelnut spread)
2 eggs
1 cup packed brown sugar
1  1/2 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup chocolate chips, divided
2/3 cup hazelnuts, toasted, peeled, and chopped
1 tablespoon turbinado sugar (such as Sugar In The Raw)
Real Vanilla Bean Ice Cream, garnish

Preheat oven to 375 degrees. Grease either a standard 8 1/2 x 4 1/2-inch or a longer 13 x 4 1/2-inch loaf pan. In a large bowl mash the peeled bananas with the Nutella. Stir in the eggs until well combined, then mix in the brown sugar.

Sift in the flour, baking powder, and cinnamon. Mix until just combined and then stir in 2/3 cup of the chocolate chips and the hazelnuts.

Pour into the prepared loaf pan and sprinkle with remaining 1/3 cup chocolate chips and then sprinkle on the turbinado sugar.

Bake the standard 8 1/2 x 4 1/2-inch pan for 45-50 minutes or the longer 13 x 4 1/2-inch loaf pan for 35 – 40 minutes, or until a toothpick that is inserted into the center comes out clean and the loaf is golden. Remove to a cooling rack and cool in the pan for 15 minutes.

Serve warm straight from the pan or remove bread from pan, place on rack, and cool for at least another 30 minutes before slicing. To serve as a dessert; slice, toast, and top with a scoop of vanilla bean ice cream.

Makes 1 loaf

There is a lot of frustration in being a cooking teacher to young ones. But luckily, there is reward to. The frustration comes in many forms and I shall share with you just two examples from the last 5 weeks of summer classes. Heck, these occur every year and have for the past 15 years of kids classes!

1. Telling the same child for 3 or 4 days in a row to “read the recipe” over and over and over again. This occurs when he/she asks for the umpteenth time, “What do I do next?” or “When to I stir in the peppers?” or “How much milk do I need?” or “How long does this have to bake?” or “Does this onion need to be cut up?” My answer to each of these questions is, “Please go back and read the recipe and then you may ask me again -if you can’t find the answer to that question.”  OK, honestly, that’s what I say the first 2 or 3 times, then I just say, “Read the recipe.”
   
2. Turning around to find 2 students measuring and dumping all the items called for in the recipe’s ingredient list directly into the standing mixer/skillet/saucepan/food processor/whatever, without reading any of the “procedure” portion of the recipe. For example- from the recipe below the instructions read: Cream butter and 1/2 cup of the sugar in the bowl of a standing mixer, when the mixture is light and fluffy,  beat in the egg yolk, 1 teaspoon of the vanilla extract and the almond extract. Mix in flour and 1/2 cup of the almonds to form dough… but when I turn around what do I see in the bowl of the standing mixer? An unmixed pile of butter, all 1/2 cups plus 2 tablespoons sugar, the egg yolk (broken and running all over the place – of course), all 2 teaspoons vanilla extract, almond extract, and all 3/4 cup almonds… with a block of cream cheese hanging in mid air and about to be dropped in, as well. Mind you, I do explain, time and time again, what “divided” means in the ingredient list and that you must “read the recipe” – never just dump everything in.

So where is the reward in that, you ask? Believe me, there is plenty! Like when students’ eyes become wide with wonder at exactly what yeast can do to a little flour and water. Or how runny slimy egg whites whip into beautiful puffy fluffy clouds. And when their little eyes are filling with tears from the harsh sting of slicing an onion and they are just hating that onion – but then as they are sautéing that same onion in olive oil, and it fills the kitchen with that wonderful comforting smell, they smile and know something delicious will follow. Later, as they sit down in the dining rooms and are served all they have made, they eat and enjoy it with such pride of accomplishment.

And finally, on that last day of class, when that one student who I’ve repeated my mantra to all week long – gets through an entire recipe without one question and we both suddenly realize that they have “read the recipe”! That is most certainly the very best part of my week!

Almond Fruit Tart

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar, divided
1 egg yolk
2 teaspoons vanilla extract, divided
1/2 teaspoon almond extract
1  1/2 cups flour
3/4 cup sliced almonds, toasted and divided
8 ounces cream cheese, room temperature
2 tablespoons amaretto liqueur
Fresh fruit of your choice; such as berries, banana slices, apricot slices, and/or kiwi slices
1/4 cup apricot jam
1 tablespoon water

Preheat oven to 375 degrees.

Cream the butter and 1/2 cup of the sugar in the bowl of a standing mixer, when the mixture is light and fluffy, beat in the egg yolk, 1 teaspoon of the vanilla extract and the almond extract.

Mix in the flour and 1/2 cup of the almonds to form dough.  Press into the bottom and up the sides of an 11-inch tart pan. Prick dough gently on the bottom with a fork.  Bake until golden, about 15 – 18 minutes.  Set aside on a rack to cool.

Beat cream cheese and the remaining 2 tablespoons sugar until smooth.  Beat in amaretto and the remaining 1 teaspoon vanilla.  Spread cream cheese mixture onto bottom of cooled tart shell.  Chill until firm, at least 45 minutes.

Top filling with fruit in a decorative pattern.

Whisk the apricot jam and water in a small saucepan over medium heat until melted.  Cool slightly; brush apricot glaze onto fruit. Sprinkle tart with the remaining 1/4 cup almonds and chill until ready to slice into wedges and serve.

10  to 12 servings

One of my favorite movies is the 2002 sleeper hit My Big Fat Greek Wedding. I’ve seen it so many times, but I still laugh out loud in all the same places. Especially at Toula’s (the bride-to-be) father, Gus and his love for Windex, the popular window cleaner. Toula Portokalos explains while narrating, “ My dad believed in two things: That Greeks should educate non Greeks about being Greek and every ailment from psoriasis to poison ivy can be cured with Windex.” Throughout the film you see Gus with his beloved Windex, spraying it here and there as the remedy for just about everything. Then on the morning of the big (fat and Greek) wedding this conversation takes place between Toula and her non-Greek groom, Ian.

Toula Portokalos: I woke up with this huge zit this morning.

Ian Miller: Where?

Toula Portokalos: [points to spot on face] There.

Ian Miller: I had a huge zit this morning too!

Toula Portokalos: Really? Where?

Ian Miller: [points to his face] Well, it was there, but it’s gone now.

Toula Portokalos: Why?

Ian Miller: I put some Windex on it.

Too Darn Funny! If you’ve never seen the movie, make some of these traditional Greek sugared almond cookies (pronounced koo-rah-bee-YEH-thess), go out and rent the DVD, and have a fun and sweet night in.

Kourabiethes

2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon baking powder
2  1/2 tablespoons fresh squeezed orange juice or brandy (brandy is more traditional)
1/2 cup coarsely chopped roasted almonds
6 cups flour
Powdered sugar (for dusting)

Preheat oven to 350 degrees.  Line a baking sheet with a Silpat mat or parchment paper.

In a mixing bowl, cream the butter and sugar until white. Dissolve the baking powder in the orange juice or brandy and slowly add to mixture, along with egg yolks, vanilla, and almonds. Add flour gradually, 1 cup at a time. Remove from mixer and knead the dough by hand until malleable.

Shape the cookies by hand into dome-shaped circles or crescents about 2 inches in diameter and 3/4 inch thick, and place on baking sheet.

Bake for 20 minutes or until cookies barely start to brown.

While cookies are baking, sift powdered sugar onto a large tray or cookie sheet. As soon as the cookies are done, roll in the sugar. When all the cookies have been coated once, repeat and cool.

When cooled, place in layers on a serving platter that has been dusted with sugar, sift a liberal amount of sugar on each layer.

Makes about 60 cookies

Yep, it’s my 300th post. I have to confess, I never thought I’d really do it! I can’t think of one other thing in my entire life that I’ve done this consistently on a daily (or near daily) basis before… well besides brushing my teeth, I suppose.

Well, another thing I’ve done very regularly for the last seven years is to keep my hummingbird feeder full. Not as easy as it may seem. I am seriously devoted to the little devils. I snapped the photo of this sweet guy a couple days ago while he took a rest on a nail used to hang our Christmas lights. I love to watch them zip around and really appreciate their feisty attitude… so aggressive and defensive for ones so small. After taking the hummer photo, I checked on the herb garden and peach tree and when I discovered how many ripe peaches there were – I had to make a wonderful summer cobbler with them.

So today it’s dessert and backyard photo day! Pictures of my peaches and sunflowers to go along with the resting little guy above.

Peach-Blueberry Cobbler

Fruit Layer
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
3 cups coarsely chopped peeled peaches
2 cups blueberries
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Cobbler
1 cup flour
3 tablespoons sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
6 tablespoons  buttermilk

1 tablespoon unsalted butter, melted
Cinnamon sugar

Preheat oven to 400 degrees.  Spray an 8-inch baking dish with Pam.

Fruit Layer: Combine sugar, cornstarch, zest and cinnamon in a large bowl.  Add peaches, blueberries, lemon juice, and vanilla, and toss gently.  Spoon mixture into prepared baking dish.  Bake in preheated oven for 15 minutes.

Cobbler: Combine flour, 3 tablespoons sugar, baking powder, and baking soda in a medium bowl; cut in butter with a pastry blender until mixture resembles coarse meal.  Add buttermilk; stir just until flour mixture is moist.

Turn dough out onto a lightly floured surface; knead lightly 3 times. Pat dough out into about a circle about 1/4-inch thick; cut into 16 biscuits using a 1 1/2-inch biscuit cutter.

Remove dish from oven; arrange biscuits on top of hot fruit mixture.

Brush top of biscuits with 1 tablespoon melted butter and sprinkle with cinnamon sugar.  Return to oven and bake for an additional 20 minutes or until biscuits are golden.

Serves 10

Right # 1 – Pizza! It is one of the most popular foods for a huge majority of Americans. Why? Because it is packed with flavor; you’ve got the great bread, with melted gooey goodness, and tasty toppings. It can be eaten in hand and is the perfect food to share. It is fabulous eaten hot or cold.

Right #2 – Chocolate! Another all time favorite of people world-wide. Why? For starters, chocolate melts at about 98 degrees and not so coincidentally, our body temperature is about 98 degrees. The soothing quality achieved  by merely placing a piece of chocolate in your mouth and just having it melt away is simply luxurious and luscious. Plus chocolate is known to be a mild mood elevator, stimulating brainwaves and pushing your stress levels down. When your stress levels lower, you become more relaxed which in turn is beneficial to your health. Chocolate also raises antioxidant levels in the blood, which in turn help fight any foreign bodies that can cause illnesses. And of course there is the benefit your taste buds feel when consuming chocolate-which keeps you in touch with that happy little child within.

Excellent overall - combining Pizza and Chocolate! Sounds like the perfect food to me! You’ve got the great bread, the gooey melted chocolate, which not so coincidentally are also the tasty toppings.  You eat it out of hand either hot or cold, and you’ll want to share so your friends can ooh and aah along with you!

But…. before we get to the recipe of the day, I have to once again share a post from one of my favorite bloggers (heck one of my favorite writers) out there. Cheryl Sternman Rule of “5 Second Rule” has such talent, humor, humanity, and style that I just can’t help but share.  Sure, she’s on my Blogroll (in fact, right near the top) but you really must read her post from yesterday, please click this LINK, and thank me later.

You have a few options for the pizza crust. Frozen, purchased fresh and homemade.  If making your own, you’ll find my favorite dough recipe at the bottom.  Use it as is or feel free to stir in 3 tablespoons Nutella when adding the milk and olive oil, for a sweeter and chocolate-looking dough. Personally, I prefer the less sweet original crust and also the contrast of color provided by the golden crust. Also, feel free to mix it up and use butterscotch chips, or mint chocolate chips, or whatever sort of chips or chopped flavored chocolate floats your boat!

Chocolate-Hazelnut Pizza

1 pound pizza dough; homemade, frozen, or purchased fresh
2 tablespoons unsalted butter (1/4 stick), melted
1/2 cup Nutella (chocolate-hazelnut spread)
1/2 cup bittersweet chocolate chips
1/4 cup white chocolate chips
1/4 cup milk chocolate chips
3 tablespoons chopped toasted hazelnuts

Preheat oven to 450 degrees. Line large pizza pan or baking sheet with foil.

Roll or press out the dough on lightly floured surface into an 14-inch round.  Transfer dough to prepared pan.

Make indentations all over dough with fingertips.  Brush melted butter over.  Bake until pale golden, about 18 minutes.

Smooth the Nutella over hot crust, leaving a 1/2-inch border uncovered.  Sprinkle all three types of chocolate chips over top of Nutella.

Return to oven and bake until chocolate begins to melt, about 2 minutes.  Remove from oven and sprinkle chopped hazelnuts over, slice into 12 wedges, and serve.

Serves 10 to 12

Basic Pizza Dough

1 tablespoon or 1 package active dry yeast
2 cups flour, divided
2 tablespoons olive oil
1 tablespoon milk
1/2 teaspoon salt

In the bowl of a standing mixer, combine 1/4 cup lukewarm water, the yeast, and 1/4 cup of the flour.  Let stand for 20 minutes, this is called the sponge.

Add the remaining 1 3/4 cups flour, 1/2 cup lukewarm water, the olive oil, milk and salt and mix thoroughly.   Turn the dough out onto a floured surface and knead until smooth, elastic, and a little bit tacky to the touch, about 8 minutes.

Place the dough in a very lightly oiled bowl and turn the dough over to cover with oil.  Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

Makes about 1 pound pizza dough

I would estimate that I receive between 2-5 requests each week, throughout the year, to provide birthday party cooking classes. Honestly, I could do that full time and have a real business…that is until the requesters find out the cost of such a party.

The real problem with the cost is not that a cooking class is about $45 per person. Most parents are fine with paying $45 for their child to participate in a 2 to 2  1/2 hour cooking class. But when they realize that they will not just be paying $45 for their child, but for at least 9 of their child’s “closest” friends, to the tune, of at least, $450 (the minimum for a private class is 10 students – or party goers, in this case). Now that is a different story… trust me, I understand!  Four hundred and fifty dollars is a heck of a lot to pay for a birthday party.  But, if you are willing and happy to pay that amount, I will happily work with you to find a mutually agreeable date, put together a menu, and get your party on my calendar. Or… if you, like me, think that’s too much – then I have some helpful ideas on how to “Host a Cooking Birthday Party” of your own, with some “ crafts help” from Family Fun Magazine. Major Disclaimer: I am not crafty – so even I was to do your party for you, well, the crafts – you are on your own – I am a cooking teacher, not an art teacher – not by a long stretch!

How to “Host a Cooking Class Birthday Party”

Menu:

Individual Pizzas
“Salad on a Stick”
Mini-Bundt cakes or cupcakes

(1 for each guest)
1 large decorated birthday cake

(homemade or purchased)

and Ice Cream

Parent Do Ahead:

• Send invitations. Tip: Write or print them on recipe cards
• Purchase or make aprons and/or hats (they will also double as a take-home gift)
• Purchase or prepare homemade pizza dough. (May be done a day in advance and refrigerated)
• Purchase and prepare ALL ingredients for pizza toppings, cupcakes and frosting, salad, and beverages.
• Prep all pizza topping ingredients (place in disposable bowls and cover with plastic wrap – a day in advance and refrigerate)
• Make cupcakes/mini-bundt cakes and the frosting. Divide frosting and color each batch, place in separate zip-lock bags. (May be done a day in advance and refrigerated). Don’t forget to add the ice cream to your shopping list!
• Print out recipe packets for each child in large text as “take-home” gifts

Day of Party – Party Time

11:00-11:30 – Guests Arrive

Immediately upon each guest’s arrival, involve him/her with the craft: Decorate Chef’s Hats and/or Aprons using markers, sharpie pens, glitter glue, etc.

• Hats: Purchase paper chef hats or make your own with this LINK from Family Fun Magazine.
• Aprons: Purchase aprons or make Dish Towel Aprons – again, this LINK is from Family Fun Magazine, but be warned – you need to be able to sew… see – this is why I can’t do this stuff, I can’t sew!
• Once decorating is completed; wash hands, don aprons and/or hats, move to another area and get cooking!

11:30-12:00 – Individual Pizzas

Preheat oven to 500 degrees. Provide each child with a small ball of dough- the LINK to recipe on this very site is here. Just make a double batch of the dough and it will be enough for 8-10 individual pizzas. Set out sauce and pre-prepared toppings and let each child make their own mini pizza.

Identify individual pizzas by penciling each child’s name onto a pizza-size square of parchment paper. Have child place their dough on the parchment, once shaped and have them “top it” there.  Set aside pizzas while you clean up the area. When ready to bake (at about 12:30) you will transfer to oven by  simply sliding the “pizza-topped” parchment squares onto baking trays or pizza stones.

12:00-12:15 –  The Smelling/Tasting Quiz

Allow young guests to explore their senses by having them smell and taste various food items while blindfolded and try to correctly identify them. Have an older child or another grown-up, besides you, supervise the game while you clear the pizza area and prepare the “salad-on-stick” area.

Smell: cinnamon, chocolate, coffee, vinegar, peanut butter, and soy sauce.
Taste: powdered sugar, olive or pickle, berries, lime, celery, licorice, butterscotch, and salsa

12:15-12:30 – Salad on a Stick

Put the pizzas in the oven and while the pizzas bake, have the children assemble salad on a stick with wooden skewers.  Provide a dip or ranch dressing, for dipping or drizzling.

Ingredients:

• cherry tomatoes
• pepperoni or salami slices
• bell pepper slices or pepperoncini
• mushrooms
• cheese cubes
• small iceberg lettuce wedges
• cucumber slices

12:30-1:o0 – Lunch

Pizza and Salad time!

Immediately following lunch, decorate the cupcakes or mini-bundt cakes while the gift are being opened.

1:00-1:30 – Decorate Bundt Cakes/Cupcakes and Opening of Gifts

Below is a recipe for Mini-Bundt cakes and here is a LINK for the special pans if you want to make them. Or make your life even easier and just purchase or make cupcakes. Any grocery store bakery will sell you undecorated cupcakes. Please DO NOT expect your guests decorated little bundt cakes to end up looking like this beauty

from Nothing Bundt Cakes - because in all honesty, it will look something more like this…

but that’s OK, because to your child’s guests, this IS beautiful!

Set out mini-bundt/cupcakes, several zip-lock “piping bags”  (A ziplock bag with one corner snipped off) of colored frosting, and various sprinkles and toppings. Allow the guest to take home their decorated cake. (Purchase small cardboard cake boxes from a baking supply store to bring their masterpieces home in. Locally, you can find the boxes at ABC Cake Decorating Supplies) Put out the large cake, light the candles, sing Happy Birthday, enjoy the cake and ice cream and then send them on their way!

Oh, and be sure you’ve had fun too! Because even though, at the end of it all, you’re still left with the clean-up – you can rest assured that you’ve given a real gift to not just the party girl/boy, but the gift of cooking to all the little guests too!

Mini Bundt Cakes

Cake Batter

2 cups sifted flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1stick) unsalted butter, softened
1  1/2 cups sugar
3 eggs
2/3 cup milk
1 tablespoon vanilla extract

Frosting
1/2 cup (1stick) unsalted butter, room temperature
8-ounce package cream cheese, room temperature
2 pounds powdered sugar
1/2 teaspoon vanilla extract
Milk as needed

Cake Batter: Preheat the oven to 375 degrees. Butter and flour (using flour from the 2 cups above) 6 mini-bundt pans.  Set aside.

Sift the remaining flour, baking powder and salt together onto a sheet of waxed paper.

Cream the butter and sugar together in the bowl of a standing mixer until fluffy, about 3 minutes.  Add the eggs, 1 at a time, beating well after each addition.  Add the dry ingredients in 3 parts, alternating with milk.  Stir in the vanilla and evenly divide between the bundt pans.  Bake on the center rack of the oven for 25 minutes, or until a toothpick inserted in the middle comes out clean.

Loosen the sides of the cakes with a thin knife and allow cakes to cool in the pan for about 15 minutes before removing to the a rack to cool completely.

Frosting: Cream the butter and cream cheese together until light and fluffy, add the powdered sugar and vanilla extract and mix until fluffy, add milk , if needed for desired spreadable consistency.

Frost the cakes and decorate as desired.

Makes 6 mini cakes

This may look like one of the longest and most complicated cupcake recipes ever, but honestly it is super easy – so easy, in fact, that you use a boxed cake mix.  So why all the long explanation and endless paragraphs? Well, 272 of the 373 words in the direction portion of the recipe are explaining how to get the fruit out of the peel and from the seed/stone of a mango. So that means the recipe itself is really only about a 100 words, and not at all complicated. In fact – it is “easy-breezy”.

Coconut Mango Cupcakes

2 to 3 large fresh mangos
1 purchased white cake mix
3/4 cup coconut, toasted and divided

Frosting
2 1/2 cups powdered sugar, sifted
2 tablespoons milk

Preheat oven to 350 degrees and line 18 muffin tins with cupcake liners.

Remove the flesh from the mango by following these steps: Place the fruit stem end down on a cutting board. While holding the mango, place a paring knife at the top, about a quarter of an inch from the center. Slice straight down. You will be cutting next to the seed; if you hit resistance, move the knife over slightly.

Repeat the process on the other side of the mango, along the other side of the seed. You now have two large slices and the center flat slice containing the large seed.  Place the center slice flat on the cutting board. Place the tip of the knife between the skin and the mango flesh, and, working around the slice, cut the skin off.  Cut the remaining flesh off the mango seed. You will have a small amount of flesh, the major amount of flesh will come from the remaining two half pieces.

Switch from the pairing knife to a table knife; take one half in your hand and without breaking through the mango skin, us the table knife and cut parallel slices into the mango.  Turn the mango 90 degrees and make parallel cuts on the mango once again, forming a grid pattern.  Turn the mango inside out by pushing up on the skin underneath the fruit. You know have something that likes kinda like a hedgehog.

Using the table knife or a spoon, scrape the mango pieces off the skin. You now have cubes of flesh.  Discard the seed and skin. Place the mango cubes in a food processor and puree. Remove puree from processor into a small bowl and set aside to use in both the batter and the frosting. (You will need 1 1/4 cups plus 2 tablespoons mango puree to complete the recipe. If your mangos do not produce enough puree, just thin it out with orange juice, pineapple juice, apple juice, or even water if necessary to have the correct amount.)

Make cake batter by following the cake box directions for cupcakes, but reduce the water called for by the cake box directions to 1/4 cup.

Fold 1 cup of the mango puree and 1/2 cup of the toasted coconut into the batter. Fill cupcakes about 3/4 full and bake as instructed on box directions. Cool completely before frosting.

Frosting: Using a hand beater or standing mixer, beat together powdered sugar, 2 tablespoons mango puree, and milk until well combined.  Spread the frosting smoothly on top of the cupcakes.  Sprinkle with remaining 1/4 cup of toasted coconut.

Makes 18 cupcakes

There aren’t too many things I make that I would actually label “world’s best”, but these brownies – they are The World’s Best Brownies!  I’ve been making them for nearly 20 years – ever since I first spotted the recipe in Gourmet Magazine (RIP) in November, 1991. I’ve tweaked the recipe over those years, not the ingredients – because I could not improve on that, but more the technique. By the way, you can now find the wonderful Medaglia D’Oro espresso instant coffee locally, at Safeway. Otherwise, look for it at any Italian deli or order it online.

The brownies are very sophisticated in both appearance and taste, but trust me, kids will devour them too. So I suggest you make these for yourself and your adult family, friends, and guests and hide them away from little hands and mouths. Then whip up a batch of Duncan Hines or Betty Crocker brownies for the kids… just a thought!

Cappuccino Brownies

Brownie Layer
4 ounces semisweet chocolate chips
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1 tablespoon instant espresso powder, dissolved in 1/2 tablespoon very hot tap water
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup flour
1/4 teaspoon salt
1/2 cup walnuts, chopped

Cream Cheese Frosting
4 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Glaze
1 tablespoon unsalted butter
1/4 cup heavy cream
3 ounces semi-sweet chocolate chips
2  1/4 teaspoons instant espresso powder, dissolved in 1/2 tablespoon very hot tap water

Preheat oven to 350 degrees and butter and flour an 8-inch square baking dish.

Brownie Layer: Place butter in a medium size micro-wave safe bowl, heat until melted and bubbling. Remove from microwave and stir in chocolate, stirring until melted, stir in espresso mixture.  Cool chocolate mixture to lukewarm and whisk in sugar and vanilla. Add eggs, one at a time, whisking until mixture is glossy and smooth.  Stir in flour and salt until just combined and then fold in the walnuts.

Spread batter evenly in pan and bake in middle of oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on a rack.

Cream Cheese Frosting: In a bowl of an electric mixer, beat cream cheese with butter until light and fluffy. Add powdered sugar, vanilla, and cinnamon and beat until combined well. Spread frosting evenly over brownie layer.  Chill brownies 1 hour, or until frosting is firm.

Glaze: Place butter and cream in a microwave-safe bowl, microwave on high until almost boiling. Remove from microwave and add chocolate, stirring until melted, stir in espresso mixture. Cool glaze to room temperature.   Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 2 hours. Cut chilled brownies into 16 squares and remove them from pan while still cold. Serve brownies cold.

Brownies keep, layered between sheets of wax paper in an airtight container, chilled  for 5 days.

Makes 16 perfect squares of pure bliss

A quick note: Happy Birthday to my dear friend, Anne Lyons! Annie, I’ll see you this afternoon to celebrate your special day – so your “real” birthday post will be tomorrow, with pictures and all! Until then, I love you and HaPpY BiRtHdAy!!! xoxo

The theme of one of our kid’s cooking classes this week was “Mexican”. For dessert we made these chunky quadruple chocolate cookies. What made them “Mexican” was the inclusion of Ibarra chocolate, which can be readily found in Arizona grocery stores.  If you live elsewhere and your store doesn’t have an expansive hispanic section, Ibarra can be purchased online. What makes this chocolate special is the distinct cinnamon flavor. It is imported from Guadalajara, Mexico and the ingredients are sugar, cocoa nibs, lecithin and cinnamon. It is primarily used to make hot cocoa or in baking. Ibarra is not often eaten like a candy bar because it’s undissolved granulated sugar makes a rough and gritty texture. Each package contains six 3.1-ounce chocolate tablets. Another fun aspect of these treats is the dipping of each cookie into three different chocolate glazes, making them extra festive and decadent. Muy bien!

Mexican Chocolate Chunk Cookies

1  1/2 cups packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 egg
2  1/4 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted and chopped walnuts or pecans
1 round tablet (3.1-ounce) Mexican chocolate (such as Ibarra), chopped into chunks
3/4 cup milk chocolate chips
3/4 cup white chocolate chips

Triple Dipping Glaze
1 tablespoon vegetable shortening, divided
3 ounces semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Preheat oven to 375 degrees.

In the bowl of a standing mixer, cream the brown sugar and the butter together until light and creamy.  Add the egg and mix well.

In another large bowl whisk together the flour, ground cinnamon, baking soda and salt.  Mix into the butter mixture.  Stir in the chopped nuts, chopped Mexican chocolate, milk chocolate chips, and white chocolate chips.

Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until light golden brown. Cool slightly.

Triple Dipping Glaze: Place 1 teaspoon of the shortening with semi-sweet chocolate chips in a microwave-safe bowl and heat on high for 60 seconds. Remove and stir, if not completely melted, return to microwave for 30 seconds at a time and stir until completely melted and smooth.

Dip each cookie into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.

Makes about 24 large cookies

For Monday’s cooking class, our menu was “breakfast”.  The luscious ending to our meal was a cherry crumble. To me, cherries are the epitome of summer. As soon as I see them appearing in the market, my eyes and taste buds light up, especially for the Rainier cherries! Unfortunately, Rainiers are not yet in season or readily available here, so we used Bing cherries today. Either variety is wonderful and oh so very pretty in this summertime dessert.

Fresh Cherry Crumble

Way back in March when I started the limoncello process, I knew I wanted to make this pie. It will be the ending to our Memorial Day dinner. Apple pie may be America’s pie, but this can’t be beat in the summer. It’s pretty, cool, delicious and refreshing… all-American for sure!

I learned an awesome technique for “applying” the meringue to the top of the pie from one of my favorite and most inspirational blogs, Zoe Bakes. Click here to see Zoe’s original step by step instruction with amazing photos. It actually make my mouth drop open when I first saw this gorgeous cake back in January.

I’ve found another amazing recipe using the sweet Italian liqueur – a cheesecake square recipe from the ever beautiful and talented Giada De Laurentiis.  Feel free to go to www.foodnetwork.com and make it yourself, or wait until I post the recipe here, which will  be soon, because I am already craving another limoncello masterpiece.

Lemon-Limoncello Meringue Pie

Pine Nut Crust
2/3 cup toasted pine nuts
2 tablespoons sugar
1 cup flour
5 tablespoons unsalted butter, room temperature
2 tablespoons limoncello
1/2 teaspoon vanilla extract

Filling
4 eggs
4 egg yolks (reserve the whites for meringue)
1 cup sugar
Finely grated zest of 2 lemons
2/3 cup fresh lemon juice
1/2 cup heavy cream
1/4 cup limoncello
Pinch of salt

Brown Sugar Meringue
3/4 cup brown sugar
1/2 cup sugar
1/4 cup water
4 egg whites (reserved from filling)
1/4 teaspoon cream of tartar

Crust: Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground.

In the bowl of a standing mixer combine the butter, limoncello, and vanilla until the mixture is creamy. Mix the dry ingredients in slowly until just combined. Do not over mix.

Preheat oven to 350 degrees.

This “cookie dough-like” crust is impossible to roll out and transfer to a pie pan, so use your fingertips to press the crust mixture into a 9-inch pie pan.  Bring the dough up above the side of the pan just a little and crimp the edges.  Place the pan in the freezer for 15 minutes. Remove and place the pie pan on a baking sheet.  Put the baking sheet on a rack in the middle of the preheated oven.  Cook the crust for 12 to 15 minutes, or until it is a very light brown all over. Remove from oven but leave on pie pan on baking sheet. Reduce the oven temperature to 300 degrees.

Filling: Whisk the 4 eggs, 4 egg yolks and sugar together in a bowl until smooth. Stir in zest, juice, cream, limoncello and salt until well combined and smooth.  Pour filling into pre-baked pie crust.

Carefully transfer pie (still on the baking sheet) to the oven and bake just until filling is set in center, 45 to 50 minutes. Allow pie to cool then cover with plastic wrap and chill for at least 8 hours or overnight.

Meringue: Stir both sugars and water together in a saucepan. Heat over medium heat until sugars melt, swirling pan often, but do not stir.

Increase heat to medium high and boil, swirling frequently until it reaches 250 degrees on a candy thermometer, remove from heat and set aside.

While sugar syrup is boiling, beat the 4 egg whites and cream of tartar at medium speed in a standing mixer fitted with the whisk attachment to soft peaks. Slowly drizzle the hot sugar syrup into the egg white mixture with the mixer on low speed.

Once syrup is blended turn mixer to high speed and beat until meringue is stiff and glossy.

Dollop a large spoonful of meringue on pie and use a pallet knife to spread the meringue right up to the edges of the crust to seal. Next, you have several options to create decorate peaks and curls in the meringue.  You can use a spatula, a dull knife, or the back of a spoon to create the peaks. Or use the “hands-on” method I recently learned.

Just dollop on a large amount of meringue and use your hand grab a glob of the meringue and  press it against the surface..

and then pull it away from the pie. It will break off in a peak or curl. Continue to do this, adding more meringue as needed, until you get the effect you want. Be sure and go to this LINK to see more (and much better) pictures of the process.

If you have a kitchen blowtorch, it is easiest and really the most fun to use it to toast the meringue. To do so, hold the blowtorch a ways from the pie and touch the flame down between the curls. They will be set aflame, don’t worry – this is what you want – just blow them out as you go.

If you don’t have a torch, instead preheat your oven to 400 degrees and bake the pie until the meringue is golden brown, about 12 minutes.

If using oven, transfer pie to a wire rack to cool completely before serving.  No need to cool if using the torch.

Serves 8 to 10