SUZIE SWEET TOOTH

Cakes, Treats, and Everything Sweet

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    • Red Velvet Madeleines

      What is red & white, plump & fluffy and sweet? No, not Santa Claus-good guess though. Red velvet madeleines. The perfect treat for your little gremlins. Served with a cup of hot chocolate, they might even tame the grinch. While they are noshing away on their snack you can sneak off and wrap presents. You probably have all the ingredients on hand; so no worries about running off to the store as I know that is the LAST thing you want to do at this point. The key to a good madeleine is not overmixing the batter once the flour mixture is added and only bake until just set to avoid having them come out too dry. Madeleines are best eaten the day they are made. Happy wrapping…..

      Red Velvet Madeleines 3

      Red Velvet Madeleines 4

      Red Velvet Madeleines

      recipe: Southern Living Magazine

      (yield: ~ 2 dozen)
      3/4 cup granulated sugar

      3 large eggs

      2 egg yolks

      1 tsp. vanilla

      3/4 Cup unsalted butter, melted

      2 tablespoons red liquid food coloring

      1  1/3 Cups cake flour

      2 Tbsp. unsweetened cocoa powder

      1/2 tsp. baking powder

      1/4 tsp. salt

      Powdered sugar (optional)

      • 1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.
      • 2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).
      • 3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.

    • Homemade Sweet Vanilla Coffee Creamer

      What would we do without vanilla. Might as well punch out and call it a day. The vanilla bean is one of the most amazing things created by nature. Once you’ve read the process of how vanilla is made you truly can appreciate the beauty of this brown bean. We haven’t even started talking about the aroma yet-that alone will make you swoon. I can never resist the whif of a good plump vanilla bean. The precious vanilla bean actually comes from an orchid plant, and the process is involved and lengthy. It is a labor of love.

      Lets talk about coffee. Can’t live without coffee. Talk about punching out- I would have to check out permanently. I love my coffee with cream, and sometimes I like to add other sweet things besides just cream. How many times have you bought flavored coffee creamer? Ever wonder what really is in that stuff? You’ve read the label, huh? I know-I have too, and when I came across this recipe from Shauna Sever in the new cookbook “Pure Vanilla” I have to admit it made me think twice about buying the stuff in the store. You can even play around with the recipe and add other additional flavors.

      Vanilla Beans

      DSC_9381

      Vanilla Bean Caviar

      Homemade Vanilla Coffee Creamer

      recipe from Pure Vanilla by Shauna Sever

      1  14 oz. can sweetened condensed milk

      1  1/2 Cups milk, half and half or heavy cream (your choice)

      1 whole vanilla bean, split lengthwise

      Pinch of salt

      In a small saucepan, combine all ingredients. Warm over medium heat until mixture is hot and steaming, but not simmering. Remove from heat, cover, and let steep for 15 minutes. Strain into a jar or other container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.

    • Holiday Cranberry Sauce

      One of my favorite things I love about Thanksgiving is cranberry sauce. I love how the sweet taste hits your tongue but then the tart bite sneaks up on you. As a kid I practically used to beg my Mother to let me be the one to open up the cranberry sauce in a can. I love the sound it makes as it comes out of the can, once the suction is broken as it slides away from the can. Ffffffwuppp. That sound- I only got to hear it once a year, but it had some magical way of announcing Thanksgiving once you released it from the can. Sure, there was the Macy”s Thanksgiving day parade, sure there was the chop chop sound coming from the kitchen as my Mother chopped vegetables for stuffing, but for me it was always the sound of that cranberry sauce once it slopped out onto the serving plate. I still love the taste of canned cranberry sauce, but given the choice, I now prefer to make my own. I’m sorry I don’t have a picture to share with you this time, as we are getting ready for a major move and my house is in a major state of transition. Trust me though that this sauce is amazing. Is there anything better than the perfect bite of turkey, mashed potatoes mixed with a sweet bite of cranberry sauce? I think not. Okay, actually- I can think of one; a shmear of this sauce on a turkey sandwich with a bit of spicy dijon mustard and swiss cheese is a good second. Happy Thanksgiving!

      Holiday Cranberry Sauce

      1  1/4 Cup sugar

      1/2 Cup water

      1/2 Cup orange juice

      1 bag fresh cranberries

      3/4  Cup finely chopped pecans

      1/2 Cup golden raisins

      1/2 Cup finely chopped granny smith apple

      1/2 Cup drained crushed pineapple

      zest of one orange + juice and as much pulp squeezed out as possible

      1/2 lemon juiced

      1 tsp. cinnamon

      1 tsp. nutmeg

      1/3 Cup dried cranberries (optional) [I like the added texture they bring]

      1/4 Cup brandy

      1 Tbsp. dark rum

      In a medium saucepan combine sugar, water, and orange juice. Bring to a boil. Add the fresh cranberries and boil for about 5 minutes, then lower the heat and simmer to allow cranberries to pop and burst. Add the rest of the ingredients and continue to simmer for about 15 minutes. Cool and serve, store any leftovers in the refrigerator.

    • Pie to the rescue! Mini Pumpkin Pie Tarts

      Are you ready for Thanksgiving? Are you ready for all your relatives in your house at once? Are you ready for the big love fest that will ensue?

      That’s what I thought. You are so not ready. You’ve got about 9-10 days before the big event.

      You know there is going to be a lot of hugs, kisses, and a little extra spice thrown in. That’s what makes life interesting- the spice part. Yes, count on some bickering, some whispering; “Seriously, what is that she is wearing?!”, some whining about who gets the comfy chair, and all the little annoyances  gifts that make up a family unit.

      But you still all love each other.

      Deeply. Never forget that part.

      Thanksgiving is about love, sharing, and yes- embarassing family stories…and pie.

      At some point that embarrasing story about cousin Timmy will bubble to the surface from someone who has had a little too much chardonnay. It’s okay. This is why we have pie on Thanksgiving.

      Pie smoothes out all the bumpy spots. Pie=peace. Pie= silence. Pie=happiness.  It’s my belief pie should be served at all foreign summits and UN meetings and much more would get solved…. But I digress. There is only one problem I can think of with pie. At some point, one of your clan will ask you to slice them just a sliver. You know there is always that one annoying relative who will refuse pie, (sure go ahead and refuse after I slaved all day). Diabetics are exempt. Don’t you know that it is a turkey day crime to refuse pie on Thanksgiving?!

      “Oh, okay then, just a sliver for me” they mutter… (who are you kidding with that piece of sliver).

      I can’t stand trying to slice a sliver.

      Of anything.

      Let’s get that straight- right now.

      Now, I am in no way knocking the fact you are watching your weight or counting points or calories. Not in the least. I just have a big aversion to sliver slicing….So I have come up with a solution. Just try to refuse one of these mini pies bites. They are like pumpkin pie poppers; in essence the equivalent of a sliver of pie.

      One last thing- I totally spotted you behind the fridge earlier with the can of Redi-Whip tilting your head back squirting in whipped cream. Your secret is safe with me. Sliver indeed….

      It’s okay because I love you deeply.

      Mini Pumpkin Pie Tarts

      Yield: 24 mini tarts

      Cream Cheese Press in Crust

      3 oz. cream cheese, cubed at room temp

      1 stick butter, cubed at room temp

      1 Cup all-purpose flour

      1  1/2 tsp.  sugar

      pinch of salt

      In a large shallow bowl combine flour, sugar and salt. Add the cubed butter and cubed cream cheese. Using a fork mix to combine into one cohesive mass. Knead gently into a ball to gather up any scrappy bits of dough. Let rest in the fridge for 30 minutes.

      Pumpkin Filling

      3/4 cup solid pack pumpkin (from a can)

      1/4 cup heavy cream

      1 Lg.egg

      1/4  cup packed dark brown sugar

      1  1/2 tsp pumpkin pie spice

      1/4 teaspoon salt

      raw sugar or regular sugar (for sprinkling crust)

      1. prepare a 24 well mini muffin tin and  spray with baking spray or use a silicone mini muffin pan. Whisk all the filling ingredients in large bowl until combined. Set aside. Using the dough, pinch off enough to form about a 1 inch ball size. Flatten dough ball into a disk and press into the bottom and up the sides of each muffin well. Pour 1 Tbsp. of filling  into each pie crust well. Brush each top edge of crust with cream and sprinkle with raw sugar or granulated sugar.  Bake at 375 degrees F for 25 minutes. Because it is a custard;the filling will continue to cook even after removed from the oven and set thoroughly once cooled. The filling will puff up but will flatten once out of the oven.

      2. Rest the muffin tin over a wire rack and let the tarts rest for about 15 minutes before attempting to remove from each well. To guide out of the tin; use a thin edge knife and coax out of the wells, then let the tarts cool a bit more on a wire rack.

      2. Serve at room temperature or chilled. Whipped cream optional. Store leftover tarts in an airtight container in the fridge.

    • Sweet Lavender Scones with Whipped Meyer Lemon Butter

      Someday I will travel to Provence France to see the great lavender fields. This is a reoccurring dream of mine. I envision myself standing in a vast field of lavender before me, as far as the eye can see, with the warm sunshine basking my upturned face only to feel the soft undulating breeze while I inhale deeply to breathe in the scent of lavender.  This is on my bucket list. Until then….I will make lavender scones, I will buy lavender sachets, I will buy lavender oil from Trader Joes (the best) to sneak into my bathwater, I will stop and sniff every lavender bush I see, I will buy lavender honey. France awaits, but you can dip into the fantasy with me by trying these wonderful scones. When you open the container of lavender, be sure to take a deep whiff, close your eyes and dream with me.

      Sweet Lavender Scones

      3 cups all-purpose flour

      3/4 cup granulated sugar

      1 tablespoon baking powder

      2   1/2  teaspoons dried (culinary) lavender buds

      1 teaspoon kosher salt

      1/2 teaspoon baking soda

      10 Tbsp.  (1  1/4 sticks) chilled unsalted butter, cut into  1/4″ cubes

      3/4  cup buttermilk (+ a little more for brushing tops of scones)

      1  Lg. egg

      2 teaspoons finely grated lemon zest

      1 teaspoon vanilla extract

      1. Arrange rack in middle of oven; preheat  to 400°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next  5 ingredients in a large bowl. Add butter; using a pastry blender to cut in butter until  mixture resembles coarse meal.

      2. Whisk 1 cup buttermilk,  egg, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Using a rubber spatula fold in the wet ingredients until just combined; being careful not overwork the dough.

      3. Transfer to a lightly  floured surface; with floured hands, pat into an 8 inch square 1 inch thick. Cut into 16 equal squares.  The dough will be wet. To help keep scones shaped; use wet fingers to maintain each square shaped scone. Brush each scone with buttermilk. Sprinkle with sugar and a few lavendar buds. Space the scones at least 2 inches apart.

      4. Bake one tray at a time until scones are  golden and a tester inserted into the center comes out clean, 15-17 minutes.  Transfer to wire racks; let cool. Serve warm or at room  temperature with whipped meyer lemon butter (recipe below).

      Whipped Meyer Lemon Butter

      1/2 stick (1/4 cup) unsalted butter, room temp

      2 Tbsp. meyer lemon vanilla bean marmalade

      Stir together the butter and marmalade until well combined.

    • Meyer Lemon and Vanilla Bean Marmalade

      Summer is long gone, but I happened to have a beautiful bounty of meyer lemons remaining in my fridge thanks to my Debbie Meyer (no pun intended) produce bags. If you are not aware of Debbie Meyer “green bags” you have to try them; you can hold produce a lot longer without losing your produce to spoiling. If you are a produce slacker like me- they are invaluable. You can find the bags at Bed Bath and Beyond stores. I have been able to hold my lemons for several weeks now. My friend Jill was gracious to give me the last offering of lemons from her Mother’s tree. Thank you Jill!

      Meyer Lemon & Vanilla Bean Marmalade

      recipe: Bon Appetit

      yield: ~ 4  1/2 Cups

      1  1/4 lbs. meyer lemons (about 5 lemons)

      5 Cups water

      5  1/2-6 Cups sugar

      1 vanilla bean (or 1 Tbsp. vanilla bean paste)

      optional: additional vanilla beans for jars

      pinch of salt

      Working on large plate to catch juice, cut lemons in half  lengthwise, remove the pithy white membrane, then cut half moon slices very thinly crosswise. Discard seeds. Pack enough lemons and  any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups  water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from  heat; let stand uncovered overnight.

      Measure lemon mixture  (there should be about 5 1/2 cups). Return to same pot. Add equal amount of  sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch  of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy  thermometer. Maintaining active boil and adjusting heat to prevent boiling over,  cook until temperature reaches 226°F, stirring occasionally, about 30-40 minutes.  Cool to room temperature. Transfer to jars. Place a half of vanilla bean in each jar. Cover and chill. (Can be made 2  weeks ahead. Keep refrigerated. Bring to room temperature before serving.)