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Baklava Cookies

20 Mar

I made these super-easy baklava-inspired cookies a few weeks ago for FlailKef and GingerKef’s annual Oscars Party.

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In a tribute to my dear friends’ brilliant yearly invitation, I give you the following write up:

Many people think that FENCES exist to delineate those who enjoy working with filo dough and those who would prefer to find themselves on  a HACKSAW RIDGE rather than deal with all those layers. If you are among the latter, this recipe is for you! Immediately upon ARRIVAL at this Oscar Party, people came out like a LION for these cookies, which have all the syrupy, nutty goodness of baklava and none of the flimsy filo. MrKef was determined that I make them full of gluten and full of sugar, so rather than let the nutritional info send you into LALA LAND, I’ll keep those stats in my HIDDEN FIGURES file COME HELL OR HIGHWATER. The great reviews of these cookies sent me happily into the MOONLIGHT, still not giving one flying eff about MANCHESTER BY THE SEA.

Translation: these cookies are awesome and easy, full of gluten and sugar, and everyone really liked them. Oh, and I still hate Boston. Inspiration here, full recipe below.

Baklava Cookies

Ingredients

For the Crust

  • 1/2 c unsalted butter, melted
  • 1/4 c sugar
  • 1/4 c light brown sugar
  • 1/2 tsp vanilla extract
  • 2 tsp orange zest
  • 1.5 c flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
For the topping
  • 1/3 c pecans, chopped
  • 1/3 c almonds, chopped
  • 1/4 c light brown sugar
  • 1/2 tsp cinnamon
  • generous 1/8 tsp cloves
  • generous 1/8 tsp nutmeg
  • 2 TBS unsalted butter, melted
Syrup
  • 1/3 c honey
  • 3 TBS water
  • 2 TBS fresh orange juice
INSTRUCTIONS
  1. Preheat oven to 350F. Line a rimmed metal baking dish with parchment paper (I used my square tart pan- the pan from a toaster oven would probably work too). Combine melted butter, sugar, brown sugar, vanilla, and orange zest until combined (I used standing mixer, but I am sure you could do this by hand). Whisk together flour, baking soda, salt, and cinnamon in a medium bowl, then add to butter mixture and fold in until incorporated. Press dough evenly into bottom of prepared pan and bake for 15-16 minutes, until lightly golden and center is set.
  2. Prepare topping while crust bakes. Combine nuts and spices in a small bowl; add melted butter and stir until incorporated. Spoon topping evenly over warm crust (which has just finished its initial 15-16 min bake), then return pan to oven. Continue baking for an additional 10- 12 minutes, or until golden.
  3. Make the syrup during the second baking session. Bring to a boil the honey, water, and orange juice in a saucepan over medium heat. Turn heat down to low and simmer until thickened and syrupy, about 5 minutes. Remove from heat and cool for ~10 minutes.
  4. Place pan on a wire rack and spoon syrup over still-warm cookies, tilting pan in all directions to coat evening. Cool bars completely in pan. Cut with a sharp knife when ready to serve.

A Chocolate Cream Pie to Welcome 2017

3 Jan

Another year has come and gone. I don’t have a lot of deep reflections on 2016, but I do have this delicious pie to share today. And that’s got to count for something, right?

fullsizerender-6Like every year, 2016 brought some great times and some not-so-great times. I worried lot, ate a lot, studied a lot, and missed my grandmother a lot… but I also laughed a lot, learned a lot, and ran  a lot, so it’s all probably a net gain once the counting’s done. Bring it on, 2017.

Back to the pie. My dear friend FlailKef turned 31 on 31 December, which means it was a GOLDEN birthday. She loves the chocolate cream pie from Waffle House, so I doctored up my own little version of the classic diner pie because she is wonderful and a GOLDEN birthday deserves a special treat. In what will probably be my only culinary achievement in this life, my pie was gone before the one from the inimitable MOM’S was–which I will take to mean this is an out-of-the-park homerun of a recipe.

fullsizerender-7I made very minimal changes to this pie recipe and followed Martha’s vanilla bean whipped cream recipe to a “T”. Complete recipes with my small tweaks reposted below because I hate having to have two different windows open for one recipe–but, as always, you just do whatever your little heart and personal code of internet-recipe ethics would lead you to.

FlailKef is clearly winning at life– she got golden goblets for her birthday AND has friends like these:

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Chocolate Cream Pie

Ingredients

For the crust

For the filling

  • 2/3 c sugar
  • 1/4 c cornstarch
  • 1/2 tsp salt
  • 4 large egg yolks
  • 3 c whole milk
  • 5 oz dark chocolate, melted
  • 2 oz milk chocolate, melted
  • 2 TBS unsalted butter, softened
  • 1.25 tsp vanilla extract

For the whipped cream

  • 2 c heavy cream, cold
  • 1 vanilla bean
  • 1/4 c sugar

Assembly

  1. Preheat oven to 350F. If you are making and serving this pie on the same day, see step 6 and be sure to chill the cream about an hour before you want to make it.
  2. Crush cookies into a fine crumb using a food processor (or, throw ’em in a ziploc bag and pound ’em with a wine bottle). Add sugar, and pulse to combine cookie crumbs and sugar. Transfer to a bowl, and mix in butter until mixture is moist and sticky, but not wet. Press into the bottom and up side of a 9-inch pie plate. Bake for 15 minutes. Set aside to cool.
  3. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will thicken).
  4. Strain filling through a fine-mesh sieve into a bowl (I used my mesh colander), then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely (on the counter, not in the fridge), about 2 hours.
  5. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
  6. Pour heavy cream into metal bowl of stand mixer. Cut vanilla bean in half lengthwise, scrape seeds into cream and whisk to combine. Throw the bean pod in the cream, cover bowl, and chill cream in fridge for about an hour.
  7. Once cream and bowl are thoroughly chilled, remove bean pod and discard. Using the whisk attachment, beat at medium speed for 1 minute. With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Chill for 1-2 hours, then spread over top of pie and serve.

The Best Nachos Ever (Hint: It’s the Fennel)

24 Feb

FlailKef and GingerKef host an annual Oscar party. I’m not much for the show, but the food is always awesome. This year, SummitKef swept everyone’s ballot by bringing these gorgonzola, fontina nachos with FENNEL and mint.

photo(2)I thought for sure that the mint would be the best supporting actor (clearly those two cheeses took top billing), but the fennel managed a major upset and got all the praise for the night. Do yourselves a favor: make sure House of Cards isn’t the only thing you’re binging on this Friday.

Gorgonzola, Fontina, Fennel & Mint Nachos

Ingredients

  • 8 oz. tortilla chips (preferably unsalted or lightly salted)
  • 10 oz. coarsely grated fontina (2-1/2 cups)
  • 5 oz. crumbled Gorgonzola (1 cup)
  • 2 tsp. fennel seeds
  • 2 Tbs. chopped fresh mint

Assembly

1. Pour the tortilla chips onto a large rimmed baking sheet.

2. Sprinkle the chips evenly with both cheeses.

3. Crush the fennel seeds with a roller (or a mortar and pestle if you are channeling your inner apothecary). Sprinkle over the cheese.

4. Broil until the cheese is melted, 1 to 3 minutes. Garnish with the mint and serve hot from the baking sheet.

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