Category Archives: recipes

Star Wars Treats: Bossk Brownies and Yoda Soda

A couple of years ago, we gave Will the Williams-Sonoma Kids Baking Book for Christmas.  GREAT book.  We have made over 75% of the recipes and have loved almost every single one.

This year, we gave Colin Wookie Cookies.  The boy is obsessed with Star Wars.  This week we broke it out and tried two of the recipes:

Bossk Brownies.

these were taken with iPhone (camera battery went dead immediately).  colin had been sampling batter…

It was the boys’ idea to decorate the top with the Star Wars figures.  These were very simple (no melting chocolate or other complicated steps) but very good.  The original recipe calls for white chocolate chips.  We didn’t have those and I doubt Colin would have Ok’d those anyway.  We used milk chocolate chips instead.

Bossk Brownies

  • 2/3 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. cocoa powder
  • 1/2 c. butter, room temperature
  • 1/2 c. packed brown sugar
  • 1/2 c. sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1/2 c. white chocolate chips (we used milk)

Preheat oven to 350 and butter 8 in. square pan.  Stir flour, cocoa, baking powder and salt together.  Mix butter and both sugars until well blended and creamy (about 3 minutes).  Add eggs and vanilla extract.   On low, add flour mixture until just combined.  Stir in chips.  Pour batter into pan and smooth top.  Bake about 25 minutes.

Yoda Soda.

Good this is.  We made these at the same time that I was making the Chocolate Oatmeal Almost Candy Bars.  (awesome).  These are really cute and would probably be even better in the summer.  But we had them on a day that the temperature was above freezing which is – sadly – starting to feel pretty warm after 3 weeks of ridiculous cold and blizzard.

Yoda Soda

  • 1/2 c. fresh lime juice (took us 4 limes)
  • 6 tbsp. sugar
  • 2 c. sparkling water
  • 2 scoops lime sherbet

Squeeze the limes until you get 1/2 c. of juice.  Pour it into larger container and stir in the sugar until dissolved.  Add the sparkling water and taste.  It may need a little more sugar.  Add one scoop of lime sherbet to two glasses.  Pour over the sparkling water mixture.  Your drink is to enjoy.

Chocolate Berry Bites

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I have been making a variation of these muffins for years and years but, up until now, they have never been chocolatized.  That changed last weekend when I had some berries about to take a turn for the worse and a craving for something chocolate but not super decadent.  Without further ado, I introduce you to Chocolate Berry Bites.  We all know muffins are usually just dessert masquerading as breakfast food but a mini-muffin?  Not quite so guilt inducing, right?

These are adapted from Martha Stewart’s Fresh Berry Muffins.  The recipe is pretty old (1995??).  I admit I only did a very quick search but I didn’t see the exact recipe on her website.  My variation is below.  I made both blueberry and cherry and preferred the cherry.  I usually use a combination of blueberries and raspberries when I make the full size and I think raspberries would work equally well in these.  If you despise filling mini-muffin cups as much as I do just remind yourself that it is easier than working off the calories of a full muffin.  Enjoy!

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Chocolate Berry Bites

Adapted from Martha Stewart’s Fresh Berry Muffins

  1. 12/3 c. AP flour
  2. 1/3 c. cocoa powder
  3. 2 tsp. baking powder
  4. 1/4 tsp. salt
  5. 1 stick of butter
  6. 2 eggs
  7. 1 tsp. vanilla extract
  8. ½ c. milk
  9. 24 pitted cherries or 2 c. fresh berries

Preheat oven to 350.  Grease mini muffin tin or line with paper liners.  Sift dry ingredients into medium bowl.  In a large bowl, beat the sugar and butter until light and fluffy.  Add the eggs and vanilla but don’t overmix.  Add the flour and milk alternately, starting with 1/3 of the flour, then ½ the milk, ending with the flour.  For berries, fold them into the batter.  If using cherries, fill the muffin cups 2/3 to ¾ full and add one cherry to each cup.  Starting checking for doneness around 12 minutes.  Enjoy!

TWD: Blanc Manger? No way, Jose.

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Well, I don’t think anyone would mistake these brownies for blanc manger.  There isn’t any blanc manger from me this week nor will there be any coming soon.  One of the (critical it would seem) ingredients is gelatin.  As a vegetarian, I don’t generally cook with gelatin.  I say generally because I did make an exception for the Tuesdays with Dorie Marshmallow week.  It was my very first week with the group and I didn’t want to punk out.  As crunchy marshmallows have yet to take the country by storm, they were a total and unmitigated disaster.  I am pretty sure it was some kind of karmic comeuppance for my use of gelatin as a card carrying vegetarian (much easier to blame the elusive fates than my own substandard skills).  So, I won’t be tempting (angering??) those fates again.

These brownies, in fact, weren’t even my original plan for this slacker post.  But, as my family and I discovered, cupcakes really do need that sugar listed in the recipe.  Oops.  Can you compost rainbow cupcakes?  I should look into that whole composting business.

After almost an entire weekend with no (edible) baked goods from me, Will inquired late Sunday whether I would be making any dessert.  I was already getting dinner started and decided to throw together some quick brownies from the Moosewood Restaurant Book of Desserts.  Despite the short list of ingredients and relative ease, this was my first time making these.  They were easy and good but I prefer the French brownies and Chipster brownies from Baking from my Home to Yours.   Sometimes, however, you need a quick recipe and chances are you have all of these ingredients on hand.  They would fit nicely into a brownie hot fudge sundae.

I would recommend the six minute chocolate cake from the book.  It is a staple in our house.

Next week:  Vanilla ice cream.  I have made this one more than once.  Yum.

Moosewood Fudge Brownies

  1. 1/2 c. butter
  2. 3 oz. unsweetened chocolate
  3. 1 c. lightly packed brown sugar
  4. 1/2 tsp. vanilla extract
  5. 2 eggs, lightly beaten
  6. 1/2 c. unbleached white flour (i used a mix of AP and WW Pastry Flour)

Preheat the oven to 350.  Melt the butter and chocolate in a saucepan over low heat.  Remove from heat and beat in the brown sugar and vanilla.  Add the eggs and mix well.  Stir in the flour and mix until the batter is smooth.  Pour the batter into an 8 or 9in. square pan.  Bake for 20 minutes until the sides begin to pull away from the pan.

MONSTER Chocolate Chip Cookies

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Working on the theory that you can never try too many chocolate chip cookie recipes, here is another one.  We had some visitors again this weekend and the boys decided we would make homemade cookies.  Will has this giant set of cookie recipes he received last Christmas.  Somehow they managed to come up with a “working” pile of 19 to choose from.  Clearly, Colin can’t read because I am sure there were recipes in there that he would refuse.

P7110003P7110006 Helpers at the ready…

I narrowed it down to those recipes that did not require a trip to the store and we settled on MONSTER CHOCOLATE CHIP COOKIES (requires all caps, don’t ya think?).  They were large indeed and a little crunchier than I expected.  Sadly, though, not my favorite Chocolate Chip cookie recipe.

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Flourless Clementine Cake

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This cake caught my eye over at Smitten Kitchen.  I am cooking for someone who, at the moment, has to avoid white sugar, flour, and butter.  So, not a lot of baked goods for that one.  This cake has no butter or flour.  It does call for sugar but I subbed in agave nectar.

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You start with boiled whole clementines.  If you have a box on your counter that will be never be finished, this may be the cake for you.  I, personally, found it too almond-y which is not in the least surprising since I am not a big fan of nuts.

It is very moist and keeps for days…big advantages when the cake is made for an audience of one.  I don’t think this was his favorite cake ever but it was a nice change of pace and a welcome addition to baked good-less diet.

Clementine Cake

Adapted from Smitten Kitchen and Nigella Lawson

4 to 5 clementines (about 375grams/slightly less than 1 pound total weight)
6 eggs
5/8 c. agave nectar
2 2/3 cups ground almonds
1 heaping teaspoon baking powder

Optional: Powdered sugar for dusting, or for making a glaze

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor.

Preheat the oven to 375°F (190°C).

Butter and line an 8-inch (21 centimeter) springform pan with parchment paper. (I only have a 9-inch)

Beat the eggs. Add the agave nectar, almonds, and baking powder. Mix well, adding the chopped clementines.

Pour the cake mixture into the prepared pan and bake for 30 to 50 minutes, when a skewer will come out clean; you might have to cover the cake with foil after about 20 to 30 minutes to stop the top from over-browning.  I cooked mine about 38 minutes with no foil.

Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan and dust it with powdered sugar.

YWPWT: Christmas Time is Here Pie

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“Isn’t there anyone who knows what Christmas is all about?!”

“Sure, Charlie Brown, I can tell you what Christmas is all about…

Lights, please.”

If you recognize those lines then you will know exactly what inspired this pie.  I am going sentimental with this one.  Sure, I thought about a crazy Grinch inspired pie that would excuse any baking or decorating deficiencies I have, but I let the holiday spirit take over.

This month our You Want Pies With That? challenge was to create a pie based on your favorite holiday song.  I love – LOVE – A Charlie Brown Christmas.  I watched it with my parents when I was a kid. I watched it with my roommates in college.  One of my greatest joys in the holiday season is watching it with my kids, who love it.  My love for it even managed to survive the year my older son was two and he insisted we watch it on DVD until Valentine’s Day.

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This pie is my ode to the opening song, Christmas Time is Here.  The second I hear the opening notes I am instantly in a holiday mood.  To my everlasting delight, my husband bought the Charlie Brown Christmas songbook and plays them for us all through December.  (I would like an explanation of how we got from Vince Guaraldi to Yo Gabba Gabba).

The top layer is vanilla custard with edible glitter to invoke the ice on the frozen pond.  The bottom layer is chocolate custard flavored with Peanuts hot cocoa.  Because what do you absolutely need after ice skating?  Hot cocoa.    cocoa

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Mom and son pronounced it awesome.  I would love to have a picture of them enjoying it but, since the sun makes only a brief half-a** appearance this time of year, I will not subject you to another dark picture (for now).

Don’t you love the skating Snoopy?  My husband has a freak savant talent of being able to draw Peanuts characters…and only Peanuts characters.  He can’t draw anything else but he managed this free hand!  Awesome, I think and much appreciated.

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If you celebrate Christmas and haven’t seen Charlie Brown Christmas, first crawl out from under your rock, then purchase a TV (go ahead and get the one that comes with the DVD player – you don’t have time to shop around) and then head to Blockbuster.  NOW.  A teaser below…

Double Custard Pie

Vanilla Custard

 Ingredients

  • 1 C. sugar
  • 1/3 C. flour
  • 1/4 tsp. salt
  • 2 C. milk
  • 3 egg yolks (lightly beaten)
  • 2 tbsp. Butter
  • 2 tsp. Vanilla

Directions

Mix the sugar, flour and salt in bowl.  In saucepan, heat milk to scald.  Whisk in flour mixture.  When it starts bubbling scoop a couple of spoonfuls into the egg yolks.  blend thoroughly and add back to the pan.  Let it begin bubbling again and cook for about one more minute.  Remove from heat and add the butter and vanilla.  Cooll until you can add it to an already cooked pie crust.  I like mine chilled in the fridge.

Chocolate Custard

Add four tablespoons of cocoa powder or use 1/2 cocoa powder with 1/2 hot cocoa mix.  Follow the same directions for the vanilla custard. 

To make a double custard, halve the amounts above.  I made the chocolate first and let it chill in the crust overnight before making and adding the vanilla layer.

Dooonnut Muffins

dscn1362Is it a doughnut?  A muffin?  A doughffin? A muffnut (OK, that doesn’ sound right at all).

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I saw this recipe at Baking Bites and had to give it a try.  The only thing I changed was to coat slightly more than just the top of the muffin with butter.  Honestly, these were really good, especially right out of the oven.  The recipe only makes ten which is perfect.  They were good later but definitely best still warm.