SUZIE SWEET TOOTH

Cakes, Treats, and Everything Sweet

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    • Mini Shaker Lemon Pies

      You know my obsession for mini desserts, right? The shaker lemon pie is no exception. I love these little dainty lemon pies. Perfect for a shower or garden party or a brunch.

      Since Summer is coming, and the last thing you want is a hot kitchen, they are perfect when you don’t want the oven on for too long, as they only take about 20 minutes of baking time. The recipe makes 24 mini pies. If you don’t have a silicon mini muffin pan I highly encourage you to buy one as it will make removing these SO much easier; there is no breaking or tearing of the crusts when you need to remove them, you simply just push them up out of the pan.  I purchased mine quite a while ago and I LOVE love love it. If you plan to make a lot of mini muffin sized desserts it is a good investment. I have several silicon pans of different sizes and they are my favorite.

      Mini Shaker Lemon Pies 4

      Shaker Lemon Pies

      Mini Shaker Lemon Pies 2

      shaker lemon pie inside

      Mini Shaker Lemon Pies

      4 organic (preferably unwaxed) lemons

      1 1/3 Cups sugar (divided),  plus more for sprinkling

      1/4 Cup water

      5 Tbsp. unsalted butter, plus more for greasing pans (if not using silicone pans)

      3 large eggs

      one recipe fearless pie crust dough (or your favorite pie crust)

      flour (for rolling out pie crust)

      egg white for topping prep

      1. Take 2 of the lemons and slice very thinly; removing seeds as you go along.  Place in a medium saucepan with 1/2 cup of the sugar and 1/4 cup water and stir to combine. Heat over low heat until sugar dissolves and lemon slices turn translucent. Remove from the heat and scoop out the candied lemon slices, and place onto a parchment or wax paper lined tray. (Keep the lemon syrup). Once the candied lemon slices have cooled, cut them into quarters and save for assembling the pies; you may wrap them in parchment or wax paper and store in the fridge.

      2. Grate the rind from 1 1/2 lemons as well as squeeze all the juice; add to the lemon syrup.  With the remaining half of lemon- slice paper thin slices to equal roughly 1/4 cup (I used a mandolin for this) and also add to the syrup. Add the butter and remaining sugar to the syrup and then heat over low heat until butter is melted. Once butter is melted, remove from heat.

      3. In a small bowl beat the eggs, then using a strainer- add the eggs to the syrup mixture-a little at a time while whisking after each addition to ensure the eggs do not scramble. Once all the eggs are added, return the pan to the heat and cook gently while stirring frequently until the mixture becomes thickened and the consistency of jam. Increase the heat a little bit if needed, but be careful to ensure it does not get too hot, or the eggs will curdle. Remove from the heat and transfer the filling to a bowl and allow to cool. You may make the filling the day before and store in the fridge if you like.

      4. Prepare mini muffin tins by lightly greasing; or as I prefer- use a silicone mini muffin pan. No need to grease if using a silicon pan. Roll out half of the pie dough thinly on a lightly floured surface. Stamp out 24 circles using a 2 1/2 inch cutter. Press each dough circle into prepared pan(s), rerolling trimmings as needed. When pressing the dough into the wells make sure to allow an edge of the dough so there is a bit of ridge around each well; this will help when placing the tops on to adhere to form a seal.

      5. Using the other half of the dough cut out 24 circles with a 2 or 2/14 inch cutter with scalloped edge. Cut 3-4 slits in the tops of each of the dough tops. Fill each well of the prepared bottom crusts 3/4 full and top with 2 pieces of the candied lemon slices you made in step one. Brush the top edge of each of the filled pies with beaten egg white (I prefer to use a clean finger as opposed to a pastry brush for this as it is easier), then top each filled portion with the dough tops and press well to seal. Brush the tops of the completed assembled pies with beaten egg white, (rescore your vent slits at this time if need be) then sprinkle each pie with sugar and bake in a preheated oven for about 15-20 minutes. Remove from oven and let cool over a rack for about 10 minutes before removing carefully. Serve slightly warm or cool.

    • White Chocolate Raspberry Creme Brulee

      Do you like to entertain but you don’t want to be cutting or scooping out any dessert at the last minute? Yep, me too. You can make these ahead of time a few hours before your event or party and if you want to have the fun and include your guests you can even wait to brulée the tops of the custards with your friends if you like. Summer is the perfect time to find ripe raspberries on sale.

      raspberry white chocolate creme brulee

      White Chocolate Crème Brulée with Raspberries

      recipe: adapted from Ghirardelli

      yield: 6-7 ramekins (depending on the size of your ramekins)

      4 large egg yolks

      1/3 Cup sugar + (4-6 tsp. more for brulee)

      4 oz. white chocolate chopped fine

      2 Cups heavy whipping cream

      3/4 tsp. vanilla bean paste

      fresh raspberries washed and dried

      1. Preheat oven to 300° F.

      2. Whisk egg yolks and 1/3 cup sugar until smooth in a medium size mixing bowl. Bring cream to a simmer in a saucepan. Turn off the heat and add the chopped white chocolate and stir until melted and smooth. Temper the egg sugar mixture with the hot cream mixture by add in a little bit at a time while whisking until all the hot cream is added. Whisk in the vanilla bean paste. Place 4-5 raspberries in each individual ramekins and then pour the custard into each ramekin; filling almost all the way to the top. Place the ramekins in a baking pan with 2 inch sides. Pour enough hot tap water into the bottom of the baking pan so that the ramekins are sitting in enough water to cover at least 1/2 of the ramekin. Bake at 300° F for 50-60 minutes or until custard is set. Remove the pan from the oven and move the ramekins to a rack to cool for about 20 minutes.

      3. Sprinkle each ramekin with enough sugar (about 1 1/4 tsp) and brulée each with a bakers’ torch or under the broiler until sugar is caramelized. Chill the custards until ready to serve. Serve ideally within a few hours of making as raspberries tend to give off a bit of liquid.

    • Grown up Blueberry Pop-Tarts

      Why do I feel a bit guilty when I eat a pop tart. Like I have to come up with some well thought out excuse why I want one. Maybe I just want a sugar laden rocket launch to head me into the 9 o’clock morning hour. Maybe I want an excuse to have a frosting covered dual slab o’ pastry for breakfast. With sprinkles. Maybe I’m calling out my inner 5 yr. old. Maybe, just maybe, I just kind of enjoy it. I still feel a bit guilty though- as I peel open with my teeth all kindergarten like, into that flimsy foil that houses the sugar slab of love. You know how there is always that one corner that gets super browned by the toaster and you always go for the corner bit to start?  That super crispy corner gets me every time. Then you hit the warm oozy jam part and it’s like a guilty pleasure. The devil on the left shoulder is telling you, “Oh yeah, it’s good isn’t it?” and the angel on the right shoulder is telling you “You shoulda had bran flakes”. Forget bran flakes….

      grown up poptarts

      blueberry poptarts 2

      poptarts

      Blueberry Poptarts

      one recipe fearless pie crust

      blueberry butter (purchased) Note: you can use any filling of your choice such as a thicker jam or preserves; a more tart filling is best to off set the sweet icing.

      Icing:

      1 Cup confectioners sugar

      2 Tbsp. milk

      colored sugar sprinkles

      Assembly: Roll out pie crust to 1/8 inch thick. Cut into triangles measuring 3×5 inches. Spread blueberry filling (about 1 Tbsp) into a thin layer; leaving about 1/2 inch border so filling is not too close to edge. Top with second pie crust rectangle and seal edges by pressing together with a fork. Pierce the tops of each tart with the tines of a fork about 6-8 times. Bake in preheated oven at 375° F for about 15 minutes or until crust looks set. Remove from oven and let cool on the tray over a wire rack. Once completely cooled- dip tops into icing and decorate as desired with sprinkles or sugar.

      For Icing: mix together sugar and milk until smooth. If icing is too runny add a bit of extra sugar a teaspoon at a time.

    • Matcha Green Tea Macarons

      There is something about matcha that I cannot resist. Matcha green tea ice cream, matcha macarons, matcha milk tea. The flavor is earthy and comforting. It’s not a flavor that everyone loves. I think you either love it or hate it. I happen to LOVE it. I personally can’t imagine anyone NOT liking it. It is divine in these macs. I deviated from my usual swiss meringue buttercream and opted for a more simple American style version here.

      matcha green tea macarons
      .

      Matcha Macarons 2

      matcha macarons with matcha buttercream filling

      matcha macarons

      Matcha Macs 2

      Matcha Macs 3

       

      Matcha Green Tea Macarons

      200 gms almond flour, sifted

      200 gms confectioners sugar, sifted

      2 teaspoons matcha green tea powder

      75 gms egg white

      1/8 tsp. mint green gel paste food coloring

      200 gms granulated sugar

      50 gms water

      75 gms egg white

      pinch of cream of tarter

      1. In a large bowl combine the almond flour, and confectioners sugar, and matcha powder with a whisk. Add the 75 gms of egg whites, and green gel paste color and stir with a spatula to combine into a paste. Set aside.

      2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar and begin whipping them on medium-high speed.

      At the same time combine the 200 gms of  granulated sugar and water in a small saucepan on high heat; bring to 240° without stirring while whipping the egg whites on your mixer simultaneously. You want the cooking sugar syrup to reach 240 degrees at the same time your whites reach stiff peaks. To time this; keep the stand mixer next to the stove so you can peek at the whites while still watching your cooking syrup. If you notice the whites starting to get too stiff before the sugar is done; slow down the mixer to low-speed.

      3. Once the syrup is at 240 degrees, stop/take off the heat and start pouring the syrup down the side of the mixer bowl slowly with the mixer running on slow-medium at the same time; careful not to let the syrup hit the whisk to prevent hard syrup forming. Once all the syrup is in, crank up the mixer and whip the whites until very glossy and stiff.

      4. Take the whipped meringue and place on top of the almond mixture and start to  fold gently until all of the meringue is incorporated; careful not to deflate the mixture. You are looking for a thick consistency like lava. Fill a piping bag fitted with a 1/2 inch round tip and pipe the cookies on parchment lined sheet trays; leaving at least an inch space between cookies. Take the trays and rap them hard on the counter to release any air bubbles. Let the trays sit out anywhere from 30-60 minutes; as long as it takes until when you touch the top of the cookies they are dry and no longer tacky to the touch.

      5. Bake the cookies double panned (placing one empty tray underneath the piped cookies) one tray at a time in a 325° oven for about 15-18 minutes until the cookies are no longer wet on the bottom and appear dry. Sacrifice one if you have to test. Let the cookies cool on the tray. Sandwich with the buttercream filling. Store the cookies in the fridge covered loosely for 8 hours or overnight; this helps the cookies become even more chewy as the moisture from the filling helps the texture of the cookie.

       

      Green Tea Buttercream

      1 stick unsalted butter, softened

      230 gms confectioners sugar

      3 tsp. lemon juice

      1 tsp. green tea matcha powder

       

      Cream together the butter and sugar until fluffy. Add in the lemon juice and matcha powder and beat until combined.

    • Happy Chinese New Year 2015: Chinese Almond Cookies

      Happy Chinese New Year 2015. The year of the sheep or as some say; the goat. These cookies are simple and perfect any time of year with a little bit of tea, but very popular during Lunar New Year. May the year bring you prosperity, good health, and above all-happiness.

      Chinese Almond Cookies

       almond cookies sliced

      almond cookies unbaked

      Chinese Almond Cookies for Chinese New Year

      Chinese Almond Cookies

      yield: about 4 1/2 dozen small cookies

      1 Cup (2 sticks) unsalted butter, room temp

      1 Cup sugar

      1 large egg

      1/2 tsp. pure almond extract

      3/4 Cup almond meal (almond flour)

      1 3/4 Cup all purpose flour

      1 tsp. baking powder

      1/4 tsp. kosher salt

      1 egg (for egg wash)

      2 tsp. milk (for egg wash)

      blanched almonds for tops of cookies*

      * (If you don’t have blanched almonds-you can take whole almonds with the skin on-and soak them in water for 1 hour. After one hour drain the almonds and gently push the skins off by pressing with your first two fingers. Blot almonds with paper towels to absorb any excess water).

       

      1. Cream together the butter and sugar on medium speed until fluffy; about 2-3 minutes. Add the egg and almond extract. Whisk together the flours, baking powder and salt. Add to the butter mixture and combine on medium speed until almost combined. With clean hands mix together gently until rest of dough is combined. Divide dough into 2 equal portions and roll each into a 1.5 inch wide by 14 inch long log; wrap in parchment paper and chill for 1 hour.

      2. Preheat oven to 325° F. In a small bowl; make the egg wash by whisking the egg and milk until combined. Cut logs into scant 1/2 inch slices and press an almond onto each cookie. Place cookies 2 inches apart. Brush with egg wash. Bake for 17-19 minutes until cookies are light golden brown. Let cool on sheets over a wire rack until cooled. Serve with tea.

    • Chocolate Salted Caramel Cupcakes

      There are certain things in life I cannot live without.

      A bathtub.

      A camera.

      Strong coffee.

      Real butter.

      And salt-(preferably kosher salt).

      Don’t even think about taking my salt away. It will not be pretty. You will see an ugly side of me you don’t want to encounter. Remember the scenes when Lou Ferrigno turned into The Hulk? Yeah, it’s something like that. I’m sure as I advance in age some day- some balding, stern Dr. will tell me I have to give up salt- and then I will wrestle him to the ground and feed him a salted caramel cupcake. He will take one bite and come over to the dark side. Immediately.

      Please don’t lecture me. It will do NO good. This is right up there with convincing me to floss my teeth every day. Don’t bother wasting your words. Your attempt is futile. I love my salt. I especially love sweet and salty. I REALLY love salted caramel. You will have some salted caramel leftover after making these-You’re welcome.  Pour it over vanilla ice cream.

      salted caramel cupcakes

       

      chocolate and salted caramel cupcake

      Dark Chocolate Cupcakes

      makes 24-28 cupcakes

      2 Cups sugar

      1 3/4 Cup all purpose flour

      3/4 Cup extra dark brute cocoa (such as Hershey’s Special Dark)

      1 1/2 tsp. baking powder

      1 1/2 tsp. baking soda

      1 tsp. kosher salt

      2 large eggs, room temp

      1 Cup whole milk, room temp

      1/2 Cup vegetable oil

      2 1/2 tsp. vanilla extract

      1 Cup hot strong coffee

      1. Preheat oven to 350° F. Line two standard size muffin tins with cupcake liners.

      2. In the bowl of a stand mixer combine the sugar and sift the next 5 ingredients over the sugar directly into the bowl. Combine with a fork to mix. In a glass measuring container mix the eggs, milk, vegetable oil and vanilla with a fork. Add  the egg mixture to the mixer bowl and with the paddle attachment beat on medium speed for about 2 minutes; stopping once or twice to scrape the bottom and sides of the bowl. Stir in the hot coffee and carefully mix by hand with a large spatula. The batter will be very thin. Pour batter into prepared lined tins; no more than 2/3 full. Three measured Tablespoons is about 2/3 full; it’s helpful to measure out one into a well and then you can eyeball the rest. A scant full standard size ice cream scoop is another good way to get 2/3 full. Resist the urge to over fill as you don’t want to get cupcakes that spill over the cupcake liner- but rather you want a more flat cupcake. Bake in 350° F preheated oven for about 20-22 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes tins to cool completely over a wire rack. Frost with caramel frosting and drizzle with salted caramel drizzle.

      Salted Caramel Buttercream

      4 sticks (2 Cups) unsalted butter, softened

      8 Cups confectioners sugar, sifted

      2 tsp. whole milk

      1 Cup of (cooled) caramel (see recipe below)

      2 tsp. kosher salt

      In a stand mixer cream together the butter until soft. Add the sugar about one cup at a time and beat until smooth. Beat in the milk then add the cooled caramel and salt and beat until smooth.

      Caramel and (Salted Caramel Drizzle)

      2 C sugar

      1/2 C water

      1 1/2 C heavy cream; nuke until slightly warm

      4 Tbsp. unsalted butter

      1/2 tsp. kosher salt (save for salted caramel drizzle)

      In a medium saucepan place the sugar and add the water and mix gently until the mixture resembles wet sand. Cook over medium high heat and let it come to a boil without stirring; until the caramel reaches a deep amber. Turn off the heat and remove the pan from the heat. Carefully pour in the cream, it will bubble and spout a bit; whisk carefully until combined. Whisk in the butter and then divide caramel by half into two heat proof containers. Add the salt to half the quantity of caramel (for the salted caramel drizzle). Let cool.

      Enjoy