Posts Tagged ‘butterscotch’
I never thought that by joining the food blogging world that I would (virtually) meet so many awesome people, let alone meet them in person. Back in March I actually had the surreal pleasure of meeting Joanne, Kayle, Jennifer, Lauren and Tara. Even though I had never personally met Tara beforehand, she offered up her apartment as a place to rest my head (apparently I don’t come off as a complete psycho). Upon my arrival into NYC, I new we were going to be friends after having Thai from one of her favorite restaurants for dinner and a visit to a very expansive bakery for dessert (and subsequent leftovers for breakfast the next morning). We’ve already discussed an encore visit (which hopefully Tracey can join us for without any hiccups this time).
I am very happy to have Tara, of Chip Chip Hooray!, guest posting for me today. In addition to being an awesome person, she makes awesome food such as mini cookie dough donuts with chocolate glaze and biscoff white chocolate pancakes. She’s even made a typewriter cake – holy impressive! Stay turned to see what she has to share with you. P.S. She just got engaged!!
One year ago: Speculoos S’mores Cheesecake Bars
Two years ago: Baked Falafels
Hi friends! I’m Tara from Chip Chip Hooray!, and I’m super excited to be guest posting on The Spiffy Cookie today. I’m fairly sure Erin was one of the first bloggers I ever followed, and one of the handful I’ve been lucky enough to meet in person. I’m totally in awe of the way she juggles a full-time job as a researcher and Ph.D. student with her daily blogging life. Plus she’s just endlessly creative – she is constantly coming up with awesome uses for peanut butter, cake batter, and chocolate. Love it!
I’m here to lend a blogging hand to Erin while she finishes up all her awesome Ph.D. dissertating madness. You rock, Erin! I know how hard she’s been working on this (when she isn’t making Petri dish cookies), and how much of a relief and an accomplishment it’ll be when she’s finished. A virtual cupcake toast to her!!
So in the spirit of fall – which just happens to be my favorite season – I brought some pumpkin-y, streusel-y goodness to The Spiffy Cookie today. Read on, y’all.
I hope everyone is having a great Labor Day weekend! I’m having a fun time catching up with my now 5 month old nephew in Boston and rejoicing in the start of college football season. I am a little traveling gnome, because I was only home 12 hours before being whisked away again. When I get back I’ll only be home about 3 days before heading out once more for a wedding in Nashville, and then a conference in San Francisco. Wee!
Today marks another 2nd of the month which means another Culinary.net post! Check out this easy root beer brownies I made for you HERE.
ROOT BEER CAKE BROWNIES
One year ago: Biscoff Cheesecake Ice Cream
If you are unfamiliar with Kate’s blog titled Food Babbles, then I have to admit so was I until recently and already have found myself bookmarking several recipes of hers including Oatmeal Muffins with Blueberry and Coconut, Chocolate Cake with Balsamic Strawberry Whipped Cream Filling, and Jarlsberg Cheddar Macaroni & Cheese. I think that’s pretty good evidence for why I am so glad to be a follower. Now it’s your turn to get familiar, you won’t regret it!
One year ago: Chicken Gyros with Tzatziki Sauce
Hi there! I couldn’t be happier to be here today on The Spiffy Cookie. Thanks for having me, Erin! I’m Kate and I author the blog Food Babbles. I’m a mostly stay-at-home mom, part-time paramedic, baker, dessert maker and just a girl with a passion for good food. Much like Erin, my favorite food group is dessert so we’ll get along just fine
Lately I have a raging butterscotch addiction thanks to Zeke’s Butterscotch. I kid you not, it’s an obsession. Their butterscotch is unlike any I’ve ever had before. It has this deep, rich flavor that makes it stand out from the rest. Well, after making those crazy good cookies I needed to use the butterscotch in something else because it was just such a fantastic ingredient. My oldest daughter, HB suggested ice cream. Sold!! We decided to set out to make what could quite possibly be the world’s most addictive ice cream. I feel pretty confident when I say, “Mission accomplished.”
This ice cream has a rich butterscotch custard base that makes for thick, creamy decadence. Then I churned in bits of butterscotch too and that just took it completely over the top in the “amazing” department. After the first bite, my husband Mike quickly took several more exclaiming “Oh, man… this stuff is so good! This is like crack!” I suppose that’s always a good thing when someone can’t stop eating something I’ve made and worries they may form an addiction.
Truly though, this ice cream is honestly a wonderful treat that you will have trouble putting down. Smooth and creamy with rich butterscotch in every bite. The perfect summery delight.
*What’s your favorite ice cream flavor?
Butterscotch Vanilla Bean Ice Cream Adapted from David Lebovitz
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
5 Tablespoons finely crushed hard butterscotch candy, divided (preferably Zeke’s Butterscotch)
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
- In a small saucepan, heat the milk, salt, and sugar. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Remove from heat and cover to allow the vanilla bean to infuse the milk for 1 hour.
- Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, stir together the egg yolks. Rewarm the milk.
- Very slowly drizzle some of the milk into the yolks, whisking constantly as you pour. After about half of the warm milk has been incorporated into the egg yolks, scrape the mixture back into the saucepan.
- Add 2 tablespoons of the crushed butterscotch candy. Stir constantly over low heat and scrape the bottom of the saucepan with a rubber spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream. Stir the mixture over the ice until it has cooled, add the vanilla extract, then refrigerate to chill thoroughly, preferably overnight.
- Transfer the custard into your ice cream maker and freeze the custard according to the manufacturer’s instructions.
- During the last 5 minutes of churn time, sprinkle in 3 tablespoons finely crushed butterscotch pieces.
My fellow Erin over on Big Fat Baker has definitely made an impact on my food-life. She is the leader of the very fun Holiday Recipe Club of which I am a member, her contributions to Milk Bar Mondays convinced me to by the cookbook, and she makes creative treats such as PB&J Creme Brulee and Watermelon Mojito Pops. What I am trying to say is that if she isn’t already on your follow-list, work on fixing that ;-).
When Erin asked if I would be interested in doing a guest post, I was more than happy to oblige.
Erin is one of my favorite bloggers, an avid Holiday Recipe Club participant, and she has the same name as me! How could I not love her?
While I was looking through her recipes I realized I needed to come up with something a little bit more creative than usual. Erin has a lot of unique recipes that are far more interesting that the average brownie. For example her chocolate chip cookie dough brownies and cake batter puppy chow…um, yes please!
I started brainstorming ideas when I was making the cornflake cookies. I thought a Tosi like recipe would be fun to do as a guest post.
Alas, the compost brownies were born!
Using Tosi’s composting idea for cookies couldn’t be bad in brownies. So I rounded up what I thought would taste good and set to work.
I ended up making mine with a crunchy pretzel crust, ground coffee, butterscotch chips, and marshmallows – similar to the compost cookies but still different enough.
That major plus to these types of recipes is using what you have on hand. It gives you some room to be creative and have fun with it!
- 3-4 cups crushed pretzels
- 1 cup melted butter
- 2 tbsp sugar
- 1 1/4 cups flour
- 1 tsp salt
- 2 tbsp cocoa powder
- 11 oz chopped dark chocolate
- 2 stick butter, cut into cubes
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 5 large eggs at room temperature
- 2 tsp vanilla
- 1/4 cup ground coffee
- 1 cup butterscotch chips
- 1 cup mini marshmallows
To Make the Brownies:
- First make the pretzel crust by combining the crushed pretzels, melted butter butter and sugar. Mix it all together until clumps form then press the mixture into a greased 9×13 pan.
- Next, make the brownies. Start by creating a double boiler and adding the chocolate and cubed butter to the bowl. Melt the chocolate and butter together, stirring occasionally. While they are melting preheat the oven to 350 degrees F.
- Once the butter and chocolate have melted together, turn off the heat but don’t move the pan or bowl. Add the sugars and mix until completely combined. Now you can move the bowl.
- In a separate smaller bowl whisk together the flour, salt, and cocoa powder. Set it aside.
- Mix 3 eggs into your chocolate mixture. Once the 3 eggs are almost fully combined add the other 2 eggs and mix until just combined.
- Mix the vanilla and coffee into the chocolate mixture then sprinkle the flour combo over the chocolate mixture. Gently fold the dry ingredients into the chocolate mixture until just combined.
- Fold in the remaining butterscotch chips and marshmallows. Pour it all over the pretzel crust and bake for 30-40 minutes, or until it passes the toothpick test. Allow to cool before cutting and serving.
Butterbeer. Any Harry Potter fan knows what this drink is, but unfortunately the recipe for it was never discussed in any of the 7 books. Don’t you hate craving imaginary food? As a result people everywhere have been making up whatever they think it should taste like. I suppose Harry Potter World has the most “true” recipe I don’t think they are going to fork it over anytime soon. So while we all experiment with butterbeer, why not play around in other food genres? Dessert is always a good place to start, especially when the possibility of ice cream is involved. I will, after all, eat anything a la mode.
Searching around on the web I found many butterbeer recipes, as well as several cupcakes. Using the ingredient lists as inspiration I came up with this ice cream. I have no idea how close it is to tasting like the “real thing” but it’s more than just a little bit wonderful. And the butterscotch ganache drizzled over the top seals the deal. After nearly inhaling my first serving, the only thing that could make it better was to go to the movie theater an hour early to wait for the midnight showing of The Deathly Hallows, Part 2. I’ll give you a hint, that’s exactly what I did last night. And it was amazing! I wish I had had a bowl of this ice cream with me in the theater though. That would’ve blown my mind.
Also, since it is the last Harry Potter movie, I figured it wasn’t too obnoxious to also serve my butterbeer ice cream on top of Tracy’s Butterbeer Blondies (Sugarcrafter). Yea, my kitchen was a butterbeer factory last night = gloriousness! It also means serious gym time in my future.
1/2 cup cream soda
1 cup packed dark brown sugar
1 Tbsp butter
1 tsp vanilla extract
1 tsp butter flavoring
2 cups heavy cream, divided
1 cup buttermilk
3 egg yolks
- In a small bowl, gently beat the egg yolks; set aside.
- In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring. Heat until butter is melted and sugar dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation with cause extra bubbling). Stir in 1/2 cup of cream until mixed thoroughly; remove from heat.
- Temper the egg yolks, then add to mixture slowly while whisking constantly. Add the remaining cream and buttermilk and whisk until combined. Allow to cool then chill in the refrigerator for at least two hours or overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal with lid. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
- Serve with butterscotch ganache (recipe below).
1/3 cup butterscotch chips
1/4 cup heavy cream
- Heat the butterscotch and heavy cream over a double boiler until the chips just start to melt. Remove from heat and stir until completely melted.
- Allow to cool slightly before drizzling over ice cream.
Source: The Spiffy Cookie original, inspired by several recipes on the web.
Don’t worry I am alive! The flooded Mississippi River did not whisk me away during the Beale Street Music Festival. And thankfully the tornado trend held off for most of the weekend. So I was able to enjoy the music along with a turkey leg and foot long corndog on a stick (I love fair food). I even managed to escape without being covered in glitter after being in the vicinity of Ke$ha. Her act was, um… well you can imagine.
But now we get to celebrate National Truffles Day! I bring to you a truffle that may only be fit for some, as I know many people who don’t particularly enjoy butterscotch. But for those of you that do, definitely a treat. I covered them with crushed pretzels so they kind of remind me of the butterscotch haystack cookies which I also love.
1/2 tsp vanilla extract
1/4 cup heavy cream
1 Tbsp creamy peanut butter
8 oz butterscotch chips
Crushed pretzels, for coating
- Over a double boiler, heat heavy cream, vanilla, peanut butter and butterscotch chips. Stir frequently until the chips have just melted.
- Remove from heat and let stand for 10 minutes. Chill in the refrigerator for about 30 minutes, then use a small spoon to shape into 3/4-inch balls. Place on a wax paper-lined baking sheet.
- Place the crushed pretzels in a small bowl. Roll truffles in the crumbs and gently press to stick. Return to lined baking sheet and chill truffles until firm. Allow truffles to come to room temperature before serving.
Source: Adapted from Baking Bites