SUZIE SWEET TOOTH

Cakes, Treats, and Everything Sweet

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    • Gluten Free Chocolate Crackles

      Gluten Free eating is becoming very popular as more and more people find they are gluten intolerant. I have a lot of friends who are gluten intolerant. Some of them have begged me to open up a gluten-free bakery. That’s not going to happen…but I’m obliged to post a gluten-free recipe from time to time to help. This recipe was not deliberately sought out for that reason, but more to do with the fact that they are very rich and fudgy. The gluten-free aspect is just an added plus if you are one of those people who cannot eat flour. Not a speck of flour in these chocolately fudgy cookies. Enjoy with a cold glass of milk.

      When you bite into the cookie; it is crunchy and chewy on the edges and gooey and fudgy on the inside- the perfect contrast in textures….

      Gluten Free Chocolate Crackles

      (recipe from Epicurious)

      Ingredients:

      1  1/2 cups bittersweet chocolate chips  (*or bittersweet chocolate bars chopped into small pieces) (this is what I used as I did not have any chocolate chips in the house and I used Ghiradelli bittersweet baking bars and I loved the way they turned out)

      3 large egg whites, room temp

      2  1/2 cups powdered sugar, divided

      1/2 cup unsweetened cocoa powder

      1 Tbsp. cornstarch

      1/4 tsp. salt

      1. Melt 1 cup chocolate chips (or 1 cup chopped chocolate) in a glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

      2. Using an electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream. In a medium bowl: whisk 1 cup sugar, cocoa, cornstarch, and salt. On low-speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will be very stiff).

      3. Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into a ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

    • Blueberry Drop Scones

      Scones are probably one of my favorite breakfast treats. A hot scone, the morning paper and a good cup of joe is the beginning of a good day. The thing I love about scones is the possibilities are endless. You can make up any combination of fruit or fruit and nuts. This scone recipe is simple and rustic; no rolling out, no fussy cutting, just scoop and drop. This is a good recipe if you have company coming for a weekend. Make the batter ahead of time-scoop them all out on a parchment lined sheet tray, freeze until firm and then remove them from the tray, store in a ziplock bag; then when you want scones you can bake them off; you just have to adjust the baking time for longer.

      Blueberry Drop Scones

      (yield: 8-10 scones)

      2 Cups all-purpose flour

      1/4 Cup sugar, plus more for sprinkling on top

      2 tsp. baking powder

      1/4 tsp. salt

      2 tsp. lemon zest

      6 Tablespoons cold butter, cut into small cubes

      1 Cup fresh or frozen blueberries

      1 Large egg

      3/4 Cup milk

      1. Preheat oven to 425 degrees F. In a medium bowl, with a fork combine flour, sugar, baking powder, salt and lemon zest. Using a pastry blender cut in the cubes of butter until mixture is crumbly but you still have pea sized pieces of butter.

      2. In a measuring cup whisk the egg and milk. Make a well in the center of the dry ingredients and add the milk mixture using a fork to combine. Fold in the blueberries. The batter will be very wet.

      3. On a baking sheet lined with parchment paper drop batter using an ice cream scoop; leaving 2 inch space between each scones. Sprinkle with sugar. Bake until golden brown, about 12 minutes. Serve warm.

    • Easter Bunny Bait

      Here bunny bunny bunny….I have a treat for you. I know it is a long road down the bunny trail to get to my house and I wanted to make sure by the time you get here you don’t pass out. That’s right. I’ve tied it in a nice little bundle for you so you don’t spill it along the way hopping along the trail.

      I came across this recipe last year RIGHT after Easter and was so bummed I did not find it before. This addictive mix of salty sweet is for sure going to be a winner in your house; whether it be for the Easter bunny or for one of your little gremlins.  A nice bribe, errr I mean incentive to be quiet in church. It will take you all of 15 minutes to whip it up. Once it cools package it in bags and give the extra away to your friends. Original recipe for bunny bait  by Bake at 350.

       I realized after I took this picture I forgot to include the M&M’s in the shot…But you get the idea.  

      Easter Bunny Bait 

      One package Wilton White Candy Melts

      2 packages “Tender White” Micro wave Popcorn

      3 handfuls pastel M&M’s

      3 handfuls salted party peanuts

      2 handfuls mini twig style pretzels snapped into 3rd’s

      confetti confectionery sprinkles of your choice.

      Directions: Microwave the popcorn and sort through it to pick out any unpopped kernels; discard. In a large bowl place the popcorn, M&M’s, peanuts, and pretzels. Place the candy melts in a glass measuring container and microwave on high and checking every 30 seconds stir and reheat until the coating is melted. Pour the melted candy melts over the popcorn mixture and working quickly mix the contents making sure to get down on the bottom of the bowl and mix thoroughly make sure all the peanuts and twigs get incorporated. Sprinkle on the confetti a little at a time and stir and repeat until you are satisfied with the amount. Once its mixed dump out onto a Silpat lined sheet tray or a tray lined with baking paper. I’m not sure if this would stick so I used the Silpat just in case.

      Happy Trails.

    • Apple Coffee Cake

       

       

      Bake Sale on April 28th to benefit Share Our Strength. Come out and show your support and buy some fabulous baked goods from local San Francisco food bloggers.  All the money goes to this wonderful charity! I hope to see you all there.

      Suzie

      Apple Coffee Cake

      You ever get a little over zealous when buying fruit? Sometimes I buy too many apples and then I realize I better do something with them and quick. Time to use up those apples that no one is eating! I think this recipe would be good with other fruit like blackberries, raspberries or plums, so feel free to play around with it and see what you can come up with! This recipe is adapted from “Moistest apple cake” from Eat Cook Love. If you’re a purest you can leave out the nuts. I like a little crunch in my coffee cake.

      “Moistest Apple Cake” (with a name like that- how can you resist?)

      1  1/4 Cups sugar

      1/2 Cup unsalted butter; room temp

      1 tsp. vanilla bean paste

      6 oz. cream cheese; room temp

      2 Lg. eggs

      1  1/2 Cup all-purpose flour

      1  1/2 tsp. baking powder

      1/4 tsp. salt

      1  1/2  tsp. cinnamon

      1/4 tsp. freshly grated nutmeg

      3 Cups chopped peeled apples (about 2 large)

      1 Large apple peeled, cored and sliced into 1/2 inch slices for top

      1. Preheat the oven to 350° F. Spray a 9 inch spring-form pan with cooking spray or line with parchment paper.

      2. Reserve 1/4 Cup sugar for later.  Cream one Cup sugar with the butter and cream cheese until smooth.  Add the vanilla bean paste until well blended. Add eggs one at a time and beat until blended after each egg. Combine flour, baking powder and salt and add to creamed mixture and beat on low until blended.

      3. In a small bowl combine 1/4 cup sugar, cinnamon and nutmeg. Take 2 Tbsp. of the sugar/cinnamon mixture and add to the chopped apples and mix to coat. Fold the apple mixture into the batter. Spread the batter  into the pan and sprinkle with the remaining sugar/cinnamon mix. You don’t have to use all the sugar cinnamon mixture; use enough to coat the top of the cake nicely. Top the cake with reserved apple slices in a decorative pattern.

      4. Bake for 1 hour to 1 hour 15 minutes or until cake pulls away from sides and toothpick inserted comes out clean. If the top gets too brown to quickly; cover loosely with foil.

    • Red Sangria

      Are you ready for summer and parties? I’m ready. I’m ready for the smell of grilling meat, good friends, my garden aglow with white twinkling lights, and bowls of guacamole on the table. I’m ready for Citronella candles; their flame lazily dancing while chatting with my friends. I’m ready to be barefoot. With a glass of sangria in my hand. I’m ready for warm summer breezes and the sound of laughter from children as they run around my yard. With a glass of sangria in my hand. I’m ready for a full blown fiesta. With a glass of sangria in my hand. Invite some friends over, make some sangria (lots of it) and have a par-tay. Invite over some new friends, maybe some neighbors you’ve been too lazy to get to know.

      I dare ya. I double dog dare ya.

      If you do- just make sure to hand them a glass of this conversation starter; smile and you’re all set. It’s really all you need. Okay, maybe a couple more bowls of guac and you’re good to go and scoops; don’t forget the scoops. Sangria, guacamole and scoops. Does it get better than that?

      Red Sangria

      (makes about 10 cups)

      2 bottles red wine (merlot, zinfandel- what ever you like)

      3/4 Cup brandy

      1/2 Cup triple sec

      Two large oranges; squeezed

      3/4 Cup simple syrup* (see recipe below)

      One large orange sliced; then cut into smaller pieces

      One red apple chopped (gala, fuji; something not too sweet)

      1. Make the simple syrup: In a glass measuring cup place 3/4 Cup water and 3/4 cup granulated sugar; heat on high in the microwave for one minute until sugar dissolves. Let cool. You will have some leftover. Simple syrup is great for sweetening ice tea or other beverages etc. Store in fridge.

      2. In a large glass pitcher; place all the ingredients and stir to combine well. Chill for 2 hours or longer. It gets better with age! Serve chilled.

    • Mini Strawberry Tarte Tatins

      I just bought a strawberry plant. I’m hopeful but cautious at the same time. It’s a known fact that I do not have a green thumb. The Husband will be quick to vouch for this-the fact that I kill plants. When we were first married he had this crazy-God knows what it was-leafy plant. He was so proud that he had this plant for years and it had thrived with gentle watering and sweet talking. Then I came along. It died. Ever since this I have tried to grow various plants. I’m good with herbs; no problem. Plants are a different story. Thirteen years later since killing The Husband’s plant, I am still trying. I could not resist the cute strawberry plant at Home Depot. There it was just beckoning me. I know, I know…but I had to buy it. The dark green leaves, the tiny little strawberry buds, the delicate little white flowers. The entire plant housed in a perfect basket for hanging. I am determined not to kill this plant. In the meantime, while I am awaiting the outcome of my berry bliss, I am lucky to find plump sweet California berries in my local market; perfect for mini tart tatins.

      Mini Strawberry Tarte Tatins

      (yield: 12 mini tarte tatins)

      recipe adapted from Donna Hay

      4 Tbsp. unsalted butter

      1/2 Cup caster (superfine) sugar

      3 Tbsp. water

      1 Tbsp. vanilla bean paste

      fresh strawberries, washed, hulled and cut in half

      frozen puff pastry, thawed

      1. Preheat oven to 400° F. In a small nonstick pan combine the butter, water, and sugar. Bring to a boil over medium heat. Let boil for about 2 minutes. Turn off the heat and stir in the vanilla bean paste.

      2. Prepare a muffin tin by spraying the wells lightly with non-stick spray. Place about 3 small berries in the bottom of the wells with the rounded side down and cut side up. Pour about 2 tsp. of caramel over the berries. Using a round cutter place a cut piece of puff pastry that is about 1/2 inch bigger than the muffin tin. Tuck the pastry over the berries and tuck down into the wells slightly.

      3. Bake the tatins for about 20 minutes or the pastry is golden. Let the tatins rest for about 10 minutes. Carefully invert by placing a sheet pan over the muffin tins and invert. Spoon any syrup over the tatins. Serve with creme fraiche or ice cream if desired.

      Happy Baking,

      Suzie