These are completely uncalled for. This is a variation of a hand-written recipe titled “Hello Dolly Cookies” that has been in my recipe box for years, but I have no idea who’s handwriting it is (please let me know if this sounds familiar). It was a very forgiving recipe – I used up a variety of cookie crumbs and flavored chips that I was food-hoarding in the pantry. You could do the same. These are sweet.
1 stick butter
1 1/2 cups homemade speculoos cookie crumbs (or Biscoff or graham cracker crumbs)
1 cup sweetened coconut
1 cup chocolate chips
1 cup cinnamon chips (these can be hard to find, but they are not too sweet so I like them. I get them at the Amish grocery store in Iowa.)
1 cup chocolate cookie crumbs ( I used some of my chocolate shortbread cookie crumbs)
1 can sweetened condensed milk
1 cup chopped pecans
Preheat oven to 350 degrees. Melt butter in a 9″ square pan. Sprinkle speculoos/graham cracker cookie crumbs over butter and mix a little bit, then spread evenly. Sprinkle evenly over the top in this order: coconut, then chocolate chips, then cinnamon chips, then chocolate cookie crumbs. Pour condensed milk evenly over the top. Finally, sprinkle pecans.
Bake for 35-45 minutes, until they are well-caramelized and not too gooey. They shouldn’t be wet when you press in the center.
Cool completely before cutting into small squares. Makes 16 diabetic sugar bombs.
Guys guys guys- after years of trying I finally nailed homemade pop tarts. Happy little accident involving self-rising flour I bought for no reason other than I heard a story about Loretta Lynn using it for biscuits. It makes the perfectly delicious cardboard-y tasting pastry I’ve been hunting for. The filling ended up being a great use of the half jar of morello cherries that was taking up fridge space.
1 1/2 cup jarred morello cherries, drained (reserve 3 TBSP liquid for optional glaze)
In food processor, process cherries and dates until crushed. Combine sugar and cornstarch in small saucepan. Whisk in cherries and lemon juice. Cook over medium heat until thickened. Add almond extract and set aside to cool. This can be done ahead of time and refrigerated.
Combine flour and sugar. Cut in butter in and work until it’s the size of peas, or a bit smaller (by hand or food processor). Stir in milk until combined and dough holds together. Divide the dough in half. Roll out each half between long sheets of wax paper until very thin – 1/8″ or so and the shape of a long rectangle. Dust with flour as needed to keep from sticking. Using a ruler or straight edge, trim the edges of the dough. Cut the dough in half, the long way, then cut every 3″ or so to make 3″x5″ rectangles. You should get 16 total from all the dough. Spread about 2 TBSP filling in half the rectangles, but leave about 1/2″ from the sides free of filling. You will have extra filling, which you can freeze for another poptarting. Brush the edges with egg wash. Poke the other dough rectangles with a fork 3 or 4 times, then sandwich the pop tarts. Place on a parchment lined baking sheet and freeze for 20 minutes.
Preheat oven to 375 degrees.
Brush tarts with egg wash and bake for 20 minutes, until golden brown on the edges. Dust with powdered sugar, leave unfrosted, or glaze.
I make my birthday cake every year – it’s my favorite cake to make because no one gives me any guff for putting coffee or nuts or raisins in it. I went with coffee this year and used some freezer cake layers and bits of leftover chocolate as decoration. After decorating it, I immediately cut myself a piece and ate it with no fanfare. So there.
2 layers white cake from freezer, cut in half (see passionfruit cheesecake recipe)
2 cups whole milk
3 TBSP instant espresso powder
5 egg yolks
1/2 cup sugar
1/3 cup cornstarch
3 TBSP butter, room temperature, cut into TBSPs
115g cream cheese, room temperature
272g heavy cream
1/3 cup powdered sugar
1/2 tsp vanilla
Bring milk to a simmer in medium saucepan. Add espresso powder and dissolve. Whisk yolks, sugar and cornstarch together in small bowl. Add milk, a little at a time to temper the egg yolks, them pour yolk mixture into saucepan and whisk over medium-low heat until very thick, letting a few large bubbles pop before removing from heat. Remove from heat, let stand 5 minutes, then whisk in butter until incorporated. Cover with plastic wrap touching the surface, and cool.
Beat cream cheese with powdered sugar and vanilla until smooth. Slowly pour in heavy cream, and beat until very stiff.
Whisk coffee cream until very smooth, then fold in whipped cream until incorporated. Refrigerate until ready to use.
2/3 cup flour
1 tsp cornstarch
1/2 cup sugar
2/3 cup cocoa powder
1/2 tsp salt
6 TBS melted butter
Combine all ingredients except butter in the mixer and stir to blend. Add butter and stir until there are no dry spots left. Spread out crumbs on parchment lined baking sheet. Bake at 325 degrees for 20 minutes, stirring twice. Let cool.
Milk Chocolate Ganache:
240g milk chocolate, chopped fine
120g heavy cream
1 TBSP instant espresso powder
Heat cream, add espresso powder to dissolve. Pour over milk chocolate and let sit 3 minutes. Stir until smooth. Let sit to room temperature. Whip with whisk attachment of mixer until light and fluffy.
Build cake: Put base layer in a 8″ cake pan. Spread 1/3 of the coffee diplomat and top with a layer of chocolate crumb on each of the layers, using acetate to build up past the top of the cake pan. Top with last cake layer. Frost with a crumb coat of ganache and refrigerate to set the ganache. Frost with remaining ganache and decorate as desired.
Note: This cake would be just as good as a naked cake – omit the ganache and serve with the layers showing.
I have this problem throwing food away. My freezer can attest to this. I particularly like this recipe – it uses leftover cornbread, which is pretty much inedible after day one. It works for any meal- breakfast, dessert, or from first hand knowledge I know it makes a fine dinner accompanied by country ham and collard greens.
3/4 cup heavy cream
1 tsp vanilla
1/2 cup powdered sugar
2 1/2 – 3 cups crumbled leftover cornbread
1 TBSP butter
Preheat oven to broil on low. Adjust oven rack to the second highest level. Whisk cream, eggs, vanilla, salt and sugar together in medium bowl. Crumble cornbread into mixture. Stir to combine well – it’s okay to have some clumps of cornbread still in tact.
Heat a non-stick, oven-proof 6″ skillet over medium-high heat. Add 1 TBSP butter and swirl. Pour cornbread mixture into the skillet, cook for a minute or two. Using a heat-proof rubber spatula, push the sides toward the middle, to let the wet run underneath. Cook for another few minutes, until the edges have firmed.
Transfer skillet to the oven and broil on low for 5-10 minutes, until the center of the cake is set and golden brown.
Invert cake onto serving platter. Top with maple syrup and butter.
Recipe adapted from Hell’s Backbone Grill cookbook With a Measure of Grace