"I Didn't Hate It" Shortbread Bites

“I Didn't Hate It” Bites

 

This little treasure is named after the rather tepid review I received from a party guest.  This was, perhaps, high praise considering the source.  After all, this same guest, while enjoying dinner at an exclusive LA restaurant, was approached by the owner himself - none other than Wolfgang Puck - and asked his opinion of the new dessert he was sampling.  His response?  "Tastes like fruity pebbles!"  Though my friend considered this a compliment, the consternation on Mr. Puck's face indicated that he did NOT. 

 

Given that my other 11 guest were quite pleased by the complementary flavors in this concoction of mine, I am publishing it anyway!

Base: Mary Stiger's Sugar Cookies
Cream together:
1/2 c. butter, softened
1/2 c. sugar
1/4 c. vinegar
1/4 t. baking soda

Blend in:
3/4 c. flour

Drop tiny rounds (scant 1/2") of dough onto baking sheet.  Flatten with the bottom of a glass that has been moistened and dipped in sugar.  Bake at 350 degrees for 8-9 minutes.  Cool.


Spread: Lemon-Infused Goat Cheese
Cream together
4 oz. goat cheese
Juice of 1/2 lemon
2 T. Splenda

Spread on 16 of the cooled cookies


Topping: Basil & Strawberries
Layer on top of goat cheese:
Fresh Basil leaf
Strawberry slices

Tres Leches

They tell me that's Spanish for Three Milks, but I don't believe them.  I think it's Universal for DIVINE.

 

Tres Leches

 

In a large mixing bowl, combine:

2 1/4 c. flour

1 1/2 c sugar

3 1/2 t. baking powder

1/2 t. salt

1/2 c. butter, softened

1 1/4 c. whole milk

1 t. 100% vanilla

3 eggs

 

Pour into greased and floured 9x13 pan and bake at 350 degrees for 30-40 minutes.  Knife inserted in center should come out completely clean.  The cake will seem dry and spongy.  That's OK!

 

Cool cake for about 10 minutes, then use a fork to poke holes all over the top of the cake.

 

Now...for the 3 milks, combine:

2 c. heavy cream

1 1/4 c. whole milk

1 can sweetened condensed milk

 

Pour slowly and evenly over top of cake.  Let cake sit for a few minutes to absorb all the liquid.

 

Icing:

2 c. heavy cream

3-4 T. sugar

 

Whip until firm and somewhat shiny.  Spread over cooled cake.

 

Refrigerate.  Serve cold.  And by all means...SHARE it.  You will make many friends, I promise!

Creamed Rice

When I get takeout from the local Thai restaurants, they always include a side of sticky rice that I rarely use in my curry.  On days when I'm less worried about my caloric intake - usually lonely winter days! - I eat my "leftover" rice for dessert.

Creamed Rice

3 T. butter

1/2 c. heavy cream

1 T. brown sugar

3/4 c. sticky rice

Bring butter and cream to a boil in a small saucepan.  Stir in brown sugar.  When dissolved, add in sticky rice and heat until slightly thickened. 

Quick and easy!

Buttery Blueberry Cobbler

Buttery Blueberry Cobbler

Though I am more of a pie fan than a cobbler fan, this provides a good alternative for those who don't like to mess with pie crusts or who just want to change things up a little.

Heat oven to 350 degrees.

In a small saucepan, bring to a boil for 3-4 minutes, then set aside to cool:

1 c. blueberries

1 c. sugar

3/4 c. water

When cooled, add:

3 c. fresh blueberries

In a 9x13 baking dish in the hot oven, melt: 

3/4 c. butter 

In a large mixing bowl, blend together:

1 1/2 c. sugar

1 1/2 c. flour

3 t. baking powder

1 1/2 t. salt

Using a fork, stir in:

1 slightly beaten egg

1 1/2 c. heavy cream

This batter will resemble a thick yellow cake batter.

Remove the baking dish from the oven and pour the batter over the butter.  Do not stir!

Spoon the blueberries over top of the batter.

Bake at 350 degrees for 45 minutes or until golden brown on top.  

Batter will rise to top and the middle will still jiggle when you remove it from the oven.  This is right!

Cool and serve with homemade vanilla ice cream or fresh heavy cream poured over the top.  YUM

*NOTE: I thought this was a bit too sweet and I recommend reducing the sugar in the blueberry mixture by half.  It was YUMMY but I overdid it on the sugar, as I prefer mine more tart.  

BEST Blueberry Pie

I've made a few blueberry pies in my day, using a new recipe nearly every time.  Finally, I have found a version worth repeating.

Best Blueberry Pie

Bring to a boil for 3-4 minutes:
1 c. fresh blueberries
3/4 c. water

Stir in:
1 c. sugar
3 T. cornstarch
Dash of salt

Cook slowly, stirring, until thick and clear.  Remove from heat and add:

1 T. butter
1 T. lemon juice

Incorporate:
3 c. fresh blueberries

Cool.  Pour into baked pie shell.  My strong preference these days is Julia Child's Cuisinart Pie Crust, poster earlier today on SnootyCook. It's fast and easy, and can be "patted" into the pan rather than rolled.  

Serve chilled or at room temperature...alone or with freshly whipped heavy cream...or better yet, with Homemade Lemon Sorbet!

Cuisinart Pie Crust

Julia Child's Cuisinart Pie Crust

1 3/4 c. flour

1/2 c. butter, cut up

3 T. vegetable oil

1 t. salt

Blend all in Cuisinart until crumbly.  Drizzle in 1/4 c. ice cold water and continue blending until ball forms.  Makes enough dough for a double crust pie.

This dough is moist and works best if "patted" into the pie tin.

Salted Caramel Croissants

Salted Caramel Croissants

4 XL croissants - break into large chunks in a baking dish

1 - 2 c. pecan halves - distribute over croissant chunks

In a saucepan over medium-high heat, whisk and bring to a boil:

1/2 c. butter

1/2 c. brown sugar

1/4 c. heavy cream 

Pour caramel sauce over bread and pecans.

  

Sprinkle with coarse Sea Salt.  

Bake.  I baked it for about 45 minutes at 250 degrees.  It was perfect…light, crisp pieces on top and gooey, caramel-soaked pieces toward the bottom.  

For added decadence, spoon caramelized bread into a bowl and drizzle (or pour!) heavy cream over the top.   

Or…add a touch of bourbon to the caramel sauce for an after dinner treat.  

Cinna-Mini Muffins

Cinna-Mini Muffins

3 c. flour

3 1/2 t. baking powder

1 t. salt

1 t. nutmeg

1 c. sugar

2/3 c. shortening

2 eggs, beaten

1/2 c. milk

1 c. grated apple

Place dry ingredients in bowl.   Cut in shortening until mixture is fine.  Combine egg, milk and apples, then add to dry ingredients.  Mix thoroughly.  

Grease mini-muffin pan and drop a scant teaspoonful of batter into each cup (about 3/4 inch blob...not enough to fill the cup).  Bake in a 350 degree oven for 10-12 minutes or until lightly browned.  Remove from pan.  

1 1/2- 2 c. melted butter

2 c. sugar mixed with 4-5 T. cinnamon

Roll muffins in melted butter then coat with Cinnamon-Sugar.  

These little guys are very good cold, but they are to die for fresh out of the oven!  This recipe makes approximately 72 doughnut holes.  It can successfully be halved.  You can also make 18-20 normal-size muffins and bake them for 20-25 minutes.  Bon appetit!

Pudding for Grown-Ups

Pudding for Grown-Ups

Serves 20

1 box brownie mix - make according to instructions and cook completely...no goo in the middle this time!

While still hot and in the pan, use a fork to "crumble" the brownie.  Return pan to oven for about 5-7 minutes.  The idea is to make brownie bits that are a tad crunchy.

While brownies are cooking, whisk the following ingredients in a large mixing bowl:

(2) 3.9 oz. boxes instant chocolate pudding

1 1/2 c. milk

2/3 c. Kahlua

1 c. Bailey's Irish Cream

1 quart of heavy cream whipped with 

3 pkg of Sweet N Low (or equivalent) until quite stiff.

Fold 3 c. of whipped cream into the chocolate pudding until well blended (reserve remaining whipped cream for later!).  Cover and place in refrigerator until ready to assemble.

In a food processor, blend the following ingredients until consistency of a graham cracker crust:

1 package of Keebler Simply Shortbread

1/3 c. brown sugar

1/2 t. cinnamon

Stir in: 1/2 c. melted butter

In 6-10 oz. cups, layer the following (I used clear 9 oz. disposable cups):

1 - Shortbread cookie crumb crust - pat into bottom of cup

2 - 2 super-heaping soup-size spoons of pudding 

3 - Brownie bits (about 1 brownie per cup)

4 - Generous dollop of whipped cream 

Refrigerate until ready to serve.  ENJOY!

WARNING:  These taste quite strongly of alcohol, so if you aren't a fan of that taste, you may want to abstain.

3rd Place: Chocolate Vodka Cake

In the spirit of honesty and humility, I must admit there were only 6 entries. I suppose that means this cake only falls in the 50th percentile! This was the first time I made a contest-cake from a box...yep...I've no pride left at all. Although...any recipe that requires sifting can't really qualify as a "box" cake, can it?! Here goes:

Chocolate Vodka Cake

Sift together:

1 package Pillsbury Super Moist Dark Chocolate Cake

1 (5.9 oz) package instant Jell-O chocolate pudding mix

1/2 c. white sugar
**NOTE:  I have discovered that the cake turns out just fine WITHOUT the sifting, so don't bother!  

Add & Beat for 4 minutes:

4 eggs

1 c. vegetable oil

1/4 c. vanilla-flavored vodka

1/4 c. coffee liqueur

3/4 c. water

Pour batter into greased and floured Bundt pan. Spin on counter, causing batter to rise up outer edges.

Bake at 350 degrees for 50 minutes, or until toothpick inserted comes out almost clean! Cool in pan.

Caramel glaze:

Melt 1/2 c. butter in saucepan

Stir in 1/2 c. brown sugar until "dissolved" and smooth (not grainy)

Stir in 1/4 c. heavy cream

Super Moist Coffee Cake

This recipe comes together very quickly and it is wonderfully moist and delicious!  Just don't think too hard about the ingredients...

Grandma Waggoner's Coffee Cake

Blend together in medium mixing bowl:

1 1/4 c. sugar

2 eggs

1 c. buttermilk

1 c. oil

Add and mix until well-blended:

2 c. flour

1/2 t. salt

1 t. baking powder

1/2 t. baking soda

Pour half of batter into 9x13 baking pan.  Sprinkle with a generous handful of cinnamon-sugar mixture.    Make a fun design with it, if you want.  Pour remaining batter into pan and again, sprinkle with cinnamon-sugar.

Bake at 350 degrees for 25 minutes. 

OPTIONAL:
Incorporate a cup or two of blueberries into the batter.  Top with your favorite crumb topping.

OR:
Spread with a glaze made of:

1/3 c. butter, melted

1 t. vanilla

2 c. powdered sugar

6 T. hot water

Champagne-Soaked Grapes

Champagne-Soaked Grapes

2 lbs. green seedless grapes
3 c. dry champagne
1/4 c. sugar
1 T. lemon zest

Combine and soak overnight (or 7-10 hours).  Shake periodically to redistribute marinade.

Before serving, drain liquid, sprinkle grapes with superfine sugar and more lemon zest.

Serve very very chilled!