SUZIE SWEET TOOTH

Cakes, Treats, and Everything Sweet

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    • Lime Syrup Cakes

      It’s no secret I love citrus desserts. Frankly I like citrus anything. Anytime I can make a dessert wrapped around a piece of citrus I’m happy. These cakes pack a very bright citrus punch but the syrup balances out the cakes so they are not too tart. This is the recipe you make when limes are on sale. Limes were on sale the other day so I grabbed a bag and walked home thinking about how to impart them into a dessert. If you like you can make one standard size loaf cake. I happen to have a silicon bundtlette pan that I like to use for individual minis. These cakes are bright in taste and perfect after a spicy meal or after a meal where you want something not too heavy.

      Lime Syrup Cakes

      Lime Syrup Bundtlettes

      Lime Syrup Cakes Closeup

      Lime Syrup Loaf Cake Cut

      Lime Syrup Cakes

      yield: 12 mini (1/4 cup capacity) bundtlettes OR one regular 9×5 size loaf cake

      Cakes:

      1  1/2 Cups all-purpose flour

      2 tsp. baking powder

      1/2 tsp. salt

      1 Cup thick yogurt

      1  Cup sugar

      3 Lg. eggs, room temp

      zest of 2  1/2  large limes

      3/4  tsp. vanilla

      1/2 Cup vegetable oil

      1. Preheat oven to 350°  F or 180° C. Prepare a mini bundtlette cake pan by brushing with melted butter and dusting with flour.

      2. Whisk together the flour, baking powder, and salt and set aside. In a medium bowl whisk together the yogurt, one cup of sugar, eggs, zest of 2 limes (reserve the rest of zest for decoration), and vanilla until combined. Add the dry ingredients to the wet and whisk until combined. Using the whisk, fold in the vegetable oil until combined. Fill wells of bundtlettes to 3/4 full.

      3. Bake at 350° until toothpick inserted comes out clean. My bundtlette pan size is a bit smaller than most-the wells hold a 1/4 cup filling and my baking time took 18 minutes, so check often until done as I’m not sure the standard size. If using a standard loaf pan the time will take about 45-50 minutes.

      4. While the cakes are baking make the lime syrup by placing the 1/3 cup lime juice with the 1/3 cup sugar in a small saucepan and heating until sugar is dissolved, and simmer for 1 minute.

      5. Allow the cakes to cool on a wire rack for 10 minutes, then remove and place a piece of parchment paper under the rack. Pokes holes in the top of the cakes with a toothpick about 1/2 inch apart. Dunk the cakes into the lime syrup by dunking all of the cakes except the very bottom. Turn the cakes upward so the tops are facing up. After 30 minutes, dunk the cakes one more time and sprinkle lightly with remaining lime zest. Allow cakes to cool completely. If making a large loaf-poke holes in the top of the cake and pour the syrup over and down the sides of the cake; after 30 minutes repeat the process using all of the syrup and sprinkle with lime zest.

      Lime Syrup:

      1/3 Cup fresh lime juice

      1/3 Cup sugar

    • Pineapple Mint Ice Pops

      Before you know it, the dog days of summer will be here, (WOOF!) and everything will seem unbearably hot. In the next instant– you will be scratching your head wondering where the summer went as you cover your plants to prevent frost. Does it not happen that fast?

      The day the mercury reaches 90 is when you realize you do not have a tank top (silly you for waiting until July) and you will head to the mall to find winter coats on display. What- you were not aware you passed into that parallel universe of seasons?

      Sitting on the porch, with your heels kicked up, the music playing a soft Marvin Gaye in the background…The kids are at the movie theatre with their friends, the husband is out playing golf and it’s just you and the dog staring at each other. Woof.

      Yes, I hate to tell you, but you are panting just like the dog. Woof. That’s why he’s staring…

      Pull this ice pop out of the freezer, kick back, close your eyes and enjoy the solitude, and try to forget you were too late in buying a tank top, ’cause it doesn’t really matter…relaxing is what matters.

      Tank top be damned.

      Pineapple Mint Ice Pops

      Pineapple Mint Ice Pops 2

      Pineapple Mint Ice Pops

      yield: ~ 6-9 pops (depending on size of molds)

      one pineapple (rind removed, cored) cut into chunks + it’s own juice OR one 20 oz. can chunk pineapple packed in juice

      Sugar (to taste-1/4 Cup to 1/3 Cup)

      8-10 mint leaves, washed

      In a blender place the pineapple including all the juice, and the sugar and blend until smooth.  Add the mint and pulse the blender until mint is the size of very small flecks (about 3 pulses). Let the mixture sit about 10 minutes (bubbles will float to the surface). Pour the mixture into popsicle molds and tap the molds on the counter to release any bubbles. Freeze for 40 minutes and insert wooden popsicle sticks. Continue to freeze until firm.

    • Walnut Crisps and Blackberry Jam Cookies

      I was very bummed when Gourmet magazine stopped producing its magazine. For years I always looked forward to their recipes and the amazing travel articles in each issue. It took me a while to get over it, but the good news is you can find recipes through their app called Gourmet live, as well as through Epicurious.com. I came across this recipe, and being the jam hoarder that I am and having a jar of blackberry jam in pantry I thought it would be a good way to put it to use. Enjoy~

      walnut crisps with blackberry jam cookies

      Blackberry Walnut Cookies

      Walnut Crisps & Blackberry Jam Cookies

      Recipe: Gourmet December 2008 issue

      yield: 20 cookie sandwiches

      2 sticks unsalted butter, softened

      1/4 Cup packed light brown sugar

      1/4 Cup granulated sugar

      1 tsp. vanilla

      3/4 tsp. salt

      1  3/4 Cups all-purpose flour

      1 Cup walnuts, toasted, cooled and finely chopped

      About 1/2 Cup seedless blackberry jam

      Garnish: confectioners sugar for dusting

      Preheat oven to 350 degrees F with rack in the middle position. Cream together butter, sugars, vanilla, and salt. Stir in flour and nuts by hand. The dough will be sticky.

      Form level tablespoons of dough into balls (total of 40) and arrange 2 inches apart on 2 ungreased baking sheets. Flatten balls to 1/3 inch thick using the bottom of a glass dipped in flour. Bake, 1 sheet at a time, until edges are golden, about 16-20 minutes. Cool cookies on sheets 5 minutes, then transfer to racks to cool completely. Sandwich flat sides of cookies together with about 1 teaspoon of jam. Dust with powdered sugar if desired.

    • Easy Strawberry Mousse

      I have to admit, the only reason I made strawberry mousse this week was because I have these silicon half moon shaped molds that I’ve been dying to try out. I actually bought them a long time ago, but have never used them. I wanted to make pretty domed shaped mousse. I have a lot of silicon baking pans/molds and I swear by them. They have become my absolute favorite, and the best part is that you can shove them into a drawer and I mean literally shove. I stayed pretty simple for this recipe, but you could top the molds with a piece of store bought poundcake and when you flip the mousse out you would have a nice mousse topped dessert. The mousse would also be great as a filling for a layered cake–just make sure to use a springform pan if you decide to use it for that purpose.

      Strawberry Mousse

      mousse filled silicone molds

       

      Strawberry Mousse

       

      yield: 4 Cups

      5 Cups fresh strawberries, hulled and quartered

      1/3 Cup sugar

      1/2 tsp. fresh lemon juice

      2 Tbsp. water

      2 tsp. unflavored gelatin powder

      3/4 Cup heavy cream

      purchased pound cake (optional)

      (whipped) heavy cream (optional for topping)

      extra fresh berries (optional for topping)

      1. In a small saucepan over very low heat, cook the berries, sugar, lemon juice, and water until very liquid, about 30 minutes. Strain the mixture through a sieve and let cool completely. You should have about 1  1/4 Cups of strawberry juice.

      2. Pour 3/4 cup of the juice into a small bowl and sprinkle the gelatin over the surface to soften.

      3. Reheat the remaining juice until it is warm to the touch. Add the softened gelatin mixture to the warm juice and whisk until the gelatin has completely dissolved.

      4. In a stand mixer with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the strawberry mixture. Gently fold in the remainder until no streaks remain. Pour mousse into a bowl or small molds, or ramekins, or wine glasses, and chill. If desired, place cut out rounds of pound-cake on top of the mousse molds. If using molds– to unmold, dip the molds or ramekins in hot water for a few seconds and invert on a plate, decorate with whipped cream and fresh berries.

    • Strawberry Rhubarb Hand Pies

      Strawberry Rhubarb Hand Pies

      What is it about Spring that sneaks up on you? You wait for it forever, and then suddenly…WHAM! here it is. Full on. Warm weather, and allergies. You have to take the good with the bad sometimes to appreciate the good. Spring has always been my favorite season. When I grew up in Michigan it seemed like forever before the winter thaw came, but when spring finally did arrive it was glorious.  Rhubarb is one of those vegetables that signals Spring is finally here. You almost feel compelled to make something with it as it is not about for very long. I have to admit I’m a bit more intrigued with the color of it than the taste, but when you combine it with something sweet; such as the ever popular combination of strawberry you get something amazing. Throw in a few other flavors like orange and ginger and it makes a great pie. Note–this recipe also makes enough filling for one galette if you like to make just one pie.

      Happy Baking~

      Suzie

      Rhubarb

      Strawberry Rhubarb Cubed

       

      Strawberry Rhubarb Hand Pies Single

       

      strawberry rhubarb hand pies group 2

      strawberry rhubarb hand pie single 2

      Strawberry Rhubarb Hand Pies group 4

      Strawberry Rhubarb Hand Pies

       

      yield: ~ 18  3 inch hand pies (will also make one large 9 inch round galette)

      1 recipe fearless pie crust or your favorite pie crust recipe

      1 Cup diced fresh strawberries

      1 Cup diced fresh rhubarb

      1 tsp. orange zest

      1/4 C sugar

      1/2 vanilla bean, split & scraped

      1/4  tsp. ground ginger

      1 Tbsp. + 1 tsp. cornstarch

      egg wash: one egg yolk mixed with 1 tsp. milk

      coarse sugar for sprinkling top

      1. In a small bowl combine the sugar, vanilla bean seeds, ginger, and cornstarch then set aside. Roll out the pie crust  and cut out 3 inch circles. Prepare a sheet pan with parchment paper. Place pastry rounds onto sheet tray 2 inches apart. Mix the diced fruits, orange zest and sugar mixture together. Top each pastry round with 2 teaspoons of filling (being careful not to include too much juice) and brush edges of circles with egg wash. Take a round of pastry for the top and stretch it out slightly larger by pressing around the edges with the heel of your hand and place over the top of the fruited round, press down and around the filling with your finger to seal edges, then crimp with a floured fork. Cut a slit in the top of each pie, brush with egg wash and sprinkle with sugar. Freeze the pies for 10 minute while you preheat the oven to 400° F.

      2. Remove the pies from the freezer, redo the slit in the top if needed, then bake the pies at 400° F for 20 minutes until pies are golden brown. Let pies cool on the tray placed over a wire rack.

    • Mini S’more Tarts

      I came up with this when I had leftover chocolate ganache sitting in my fridge and wanted a fun way to use it up. Every time I opened the fridge there was that ganache in the bowl staring back at me. “Aren’t you going to use me?” “Aren’t you going to bake with me?” “Aren’t you going to pour me over something?” Ganache guilt. That damn ganache kept talking to me. Egging me on, scolding me. What-the food in your fridge doesn’t talk to YOU? You definitely don’t want to throw away perfectly good ganache. Quite often I end up having ganache leftover from a previous recipe. The first time I made these I brought them to a summer potluck BBQ party. People do not like to be cutting desserts at a party; myself included. Mini desserts are perfect for a party because you want to be able to sample other things and not fill up on one dessert, and more importantly-when people hear the word “s’more” they get a little giddy. Even if you’re 50.

      Note- if you don’t want to make home-made marshmallows you could buy store-bought  (large size) and cut them in half (horizontally) place them on top of the ganache and toast (blow torch) them like that.

      Mini S’more Tarts

      S'more Tarts

       

      S'more Tart closeup

       

      S'more tarts grouping

       

      S'more tarts trio

       

      Note: This recipe takes several hours, so read through first and plan accordingly. Tarts can be filled day before and kept in fridge before topping with marshmallow.

      yield: ~24  mini muffin size tarts

      Graham Cracker Crust (can prepare day before)

      5.4 oz pkg. whole graham crackers (they usually come as 9 crackers in a bundle) or 1  1/4 Cup graham cracker crumbs

      2 Tbsp. sugar

      1/2 tsp. cinnamon

      6 Tbsp. unsalted butter, melted

      Preheat the oven to 350° F.

      In a bowl combine the crumbs, sugar, cinnamon and butter until well combined. Line mini muffin pan(s) with paper liners. Press about  2  1/2 tsp. to  1 tablespoon of  crumb mixture into the wells (and up along the sides) of a mini muffin pan(s) (using the back of a rounded measuring teaspoon to pack helps) pack the mixture as tightly as you can.  Bake at 350° F for 10 minutes, then remove from oven and being careful, smooth the bottoms of the crusts with the back of your measuring teaspoon as they will puff up slightly. Return to the oven and continue to bake for another 3-5 minutes. Upon removing the pans smooth the crusts once more if you need to get rid of any puffing that occurred while baking. Place the pans/tins on wire rack to cool completely before filling with ganache. The crusts will completely firm up once cooled.

      Prepare the ganache. Note: if you are using leftover ganache simply microwave until melted, stirring after 30 second intervals and proceed with filling.

      Chocolate Ganache Filling  (can prepare the day before)

      5 oz. semi-sweet chocolate, chopped

      5 oz. heavy cream

      Place chopped chocolate in a medium bowl. Microwave cream until boiling. Pour the cream over the chocolate and starting in the center stir the mixture gently (to avoid air bubbles) and continue stirring until mixture is completely emulsified. Pour warm ganache into the individual graham cracker crusts (to the top) and place in the fridge to chill to become firm. Once firm proceed with making the marshmallow topping. Allow the tarts to come to room temperature before piping on the marshmallow.

      Marshmallow Topping

      2  1/2 tsp. unflavored gelatin (such as Knox)

      cold water divided: 1/3 C cold water + 1/4 C cold water

      2 tsp. vanilla

      1 Cup sugar

      Note: before you start have your tarts already filled (ganache needs to be firm) and ready for topping.

      1. In the bowl of a stand mixer place 1/3 cup cold water and stir the gelatin to mix, then leave to bloom while  you prepare syrup mixture. Prepare a piping bag fitted with a large round tip such as an Ateco 806 or 808 (I like an 808). Have a small cup of water with a pastry brush handy as well as a candy thermometer.

      2. In a small saucepan over medium high heat stir sugar and 1/4 cup cold water until sugar dissolves. Once sugar dissolves, stop stirring and insert a candy thermometer and boil until you reach soft ball stage (238° F which is soft ball stage). (Have a small cup of water with a pastry brush next to stove in case sugar crystals form while syrup cook-if sugar crystals form brush the sides of the pan with the wet brush). Remove syrup from heat and pour about one tablespoon of syrup down the side of your mixer bowl and whisk to combine, then pour the rest of the syrup into the bowl down the side of bowl and whisk to combine by hand for 2 minutes to cool a bit.  Secure the whisk attachment to mixer and whisk on high until you reach soft peaks; about 8 minutes. Immediately place mixture into piping bag and pipe marshmallow onto ROOM TEMP prepared tarts. Note: PIPE THE MALLOW ONTO ROOM TEMP TARTS as if the tarts are cold the mallow tends to separate from the ganache.

      (You will most likely have extra mallow leftover and you can pipe mallow “hats”onto a sheet pan sprinkled heavily with powdered sugar. Let the mallow topped tarts rest for a couple hours or overnight to set. Once mallow is set toast the marshmallow topping with a hand-held brulee torch. Serve at room temperature.