Match Monday: Lemon Bar Cheesecake

PROFILE
In my own words: I'm smooth and sweet and pride myself on being classy.  I can also be quite bold.
For fun: Dinner parties.  For two.
Favorite things: Indulging your fantasies.

Today's Match Monday treat was suggested by Dr. Magoo.*  Dr. Magoo is a physician who also happens to be - you guessed it - a dead ringer for our favorite nearsighted cartoon character.

In saying he resembles Mr. Magoo, I don't mean to insult him (nor do I mean to compliment him, I suppose); it's merely an observation.

My keen observation skills have also led me to this conclusion: Subtlety is not one of Dr. Magoo's strong points.  To quote his email to me:

"I want you to make me a cheesecake."

Now, I do realize I set myself up to receive this kind of email.  My profile mentions my passion for baking and asks if guys have a favorite treat I should attempt.

But no other gentleman has been so upfront about it.  I mean, I haven't even winked at the guy.

Don't get me wrong - I do appreciate that Dr. Magoo knows what he wants.  I can even imagine that a guy so directly requesting my, um, services, could be kind of sexy...but before we've even met?

WHAT KIND OF GIRL DO YOU THINK I AM, DR. MAGOO?!

Okay.  Sorry.  I'll calm down now.  It's just online dating, afterall.  I don't have to write Dr. Magoo back, and I certainly don't have to make him a cheesecake just because he said he wants some...

...but that doesn't mean I can't make cheesecake for myself.

Man do I love cheesecake.

Everyone loves cheesecake, right? ;-)

*Nicknames are my own.  I will never reveal usernames or identifying information beyond what is already public on Match.com.

Lemon Bar Cheesecake
From Fine Cooking, April/May 2010 via Butter Plus Cream
Makes 8 slices.

For the crust:
8 oz (2 cups) vanilla wafer crumbs
3 Tbs granulated sugar
7 Tbs unsalted butter, melted

For the filling:
3 8 oz packages cream cheese
1 cup ricotta cheese
2 Tbs all purpose flour
pinch table salt
1 1/4 cups granulated sugar
2 Tbs finely grated lemon zest
1 Tb pure vanilla extract
4 large eggs, at room temperature

Garnishes:
Lemon curd (homemade or store bought - homemade recipe below)

1. Position rack in the center of the oven and heat to 375F.

2. In a medium bowl, stir the cookie crumbs and sugar.  Mix in the melted butter until the crumbs are evenly moist and clump together slightly.  Transfer the mixture to a 9 or 10 inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press use your fingers or a flat-bottom measuring cup).  Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes.  Let the pan cool on a rack.  Lower the oven temperature to 300F.

3. Beat the cream cheese, ricotta cheese, flour, and salt with an electric mixer at medium speed, scraping down the sides of the bowl, until smooth and fluffy, about 5 minutes.  Make sure the cheese has no lumps.

4. Add the sugar and continue beating until smooth.

5. Add the vanilla and lemon zest and beat until blended, about 30 seconds.  Add the eggs one at a time, beating until just blended.  Pour the filling into the cooled crust and smooth the top.

6. Bake at 300F until the center jiggles like Jell-O when nudged, 55 to 65 minutes.  The cake will be slightly puffed around the edges, and the center will still look moist.  Set on a rack and cool completely.

7. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.  The cake can be frozen for up to 1 month.  (Place cake in refrigerator overnight to defrost.)

8. To serve, unclasp and remove the sides of the springform pan and run a long thin spatula under the bottom crust.  Slide the cake onto a flat serving plate.  Spread the lemon curd over the top of the cake.

Light and Luscious Lemon Curd
Adapted from Martha Stewart Living via Butter Plus Cream

4 large egg yolks, lightly beaten
Finely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice
1 1/3 cups granulated sugar
1/3 cup cornstarch
Pinch of salt
1 teaspoon pure vanilla extract

1. Put egg yolks into a medium heatproof bowl; set aside.

2. Whisk together lemon zest, sugar, cornstarch, and salt in a medium saucepan. Add 1 1/2 cups water and the lemon juice; whisk until sugar and cornstarch have dissolved. Bring to a boil over medium-high heat, whisking constantly. Cook 2 minutes.

3. Reduce heat to medium-low; gradually whisk one-third of the lemon mixture into the reserved egg yolks. Pour mixture into pan. Cook over medium heat, stirring constantly, 2 1/2 minutes.

4. Remove from heat. Stir in vanilla. Pour into a bowl; place plastic wrap directly on surface. Refrigerate until firm and cold, at least 1 hour (up to 1 day).

Match Monday: Rice Krispy Peanut Butter Fudge Treats

PROFILE
In my own words: I'm intense - intensely sweet, that is! I always get reactions out of people. At first glance I might appear sophisticated and smooth, but underneath I'm still a kid at heart.
For fun: Hanging out with friends Snap, Crackle, and Pop.
Favorite things: Summers at the community pool, Reese's peanut butter cups

Today's Match Monday treat is yet another one suggested by Guy* and Gasp! it involves cereal, just like last week's treat.

Guy asked if I make Rice Krispy Treats. "Really?!" I thought, "Rice Krispy Treats? Aren't those for kids?" Then a little voice in my head that sounded not unlike our DaddyBob's answered, "No, Silly Rabbit, Trix Treats are for kids." Then that little voice laughed at its own joke, just like DaddyBob would have.

But I digress.

Guy made me think - have I ever made Rice Krispy Treats? I know I at least helped Mama B as she made them for every dance show, BBQ, birthday party, and camping trip of our childhood years.

I also remember that she made a batch and dropped them off at the dorms a month into my freshman year of college. For whatever reason - probably because we didn't have a real knife nor an air conditioner - cutting those bars made me really sweaty, which I announced to my still-new roommate, which was immediately awkward, then hilariously funny.

But I digress again.

My point is that I have definitely not made Rice Krispy Treats in my adult lifetime and didn't particularly care to. One, I overdosed as a kid. Two, no one in my life has requested them. Three, they pose absolutely no baking challenge. Four - RK Treats are for kids!

Enter Rice Krispy Peanut Butter Fudge Treats.

They're slick, they're sophisticated, they require the essential baking skill of patience (which I need lots of practice at), and they are certainly not for kids, unless you're prepared to deal with the sugar high and subsequent crash these babies cause.

And, they're moan-inducing delicious. Here's an exact quote from Mama B when she tasted these:

"Oh wow. Oh. Oh wow. Wow. Ooooohhhh Wooooooowwww."

It got slightly awkward. But then it was also quite funny.

So here's to our little Rice Krispy Treats all grown up. I look forward to making these again for birthday parties, and BBQs, and camping trips, and...and...


Rice Krispy Peanut Butter Fudge Treats

from Joy the Baker via Framed

PART 1
Rice Krispy Treats
3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups Rice Krispy Cereal (or any puffed rice cereal)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

4. Cool. Make Peanut Butter Fudge.

PART 2
Peanut Butter Fudge (recipe from Alton Brown)
1 cup butter

1 cup smooth peanut butter

1 teaspoon vanilla

1 pound confectioners (powdered) sugar

1. Microwave butter and peanut butter for 2 minutes on high.

2. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.

3. Pour over the Rice Krispy Treats in the pan and spread evenly.

4. Let cool in the fridge while you make the Chocolate Fudge.

PART 3
Easy Chocolate Fudge
2 Tbsp butter

2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla

1. Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat.

2. Stir in marshmallows, chocolate, and vanilla. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined.

3. Pour over peanut butter fudge, spread evenly and place in the fridge to harden and cool.

4. Cut into 1-inch pieces or smaller. Store in fridge for firmer fudge; on counter top for softer fudge.

*Nicknames are my own. I will never reveal usernames or any identifying information beyond what is already public on Match.com.

Match Monday: Gotta Have My Pops!

PROFILE
In my own words: I might be one of the sweetest catches you'll ever find.
For fun: Long walks in the corn fields of Kansas.
Favorite things: Corny jokes, Saturday morning cartoons


Today's Match Monday treat is another one suggested Guy-Who-Doesn't-Like-Kittens.* (Is anyone else wishing I had picked a different nickname for Guy-Who-Doesn't-Like-Kittens because you're tired of reading "Guy-Who-Doesn't-Like-Kittens"? Yeah? Okay. Let's just call him Guy.)

Unlike many of my other Match Monday guys, Guy actually got to go on a real-life date with me, where we found out we had exactly two things in common:

1) An addiction to the Food Network.

2) A love for late night cereal.

These days, my late night cereal staple is Kashi GoLean Crunch with greek yogurt and loads of cinnamon. But when I'm feeling indulgent, I go for the bright orange bag of Malt-O-Meal Mini Spooners, aka, generic Frosted Mini Wheats...but only if I've been to Pathmark or C-Town, since our neighborhood Key Food no longer carries Mini Spooners.

What's that about, Key Food?! I mean, seriously. What's a girl gotta do around here to get her favorite less-expensive-but-better-tasting bite-sized squares of sugared wheat?!

Guy, however, never has a problem getting his favorite cereal, because his has been on the shelves of every supermarket and bodega across America since the 1950's - Kellogg's Corn Pops.

And boy, does Guy like his Corn Pops. Our (one-sided) conversation went something like this:

Guy: Have you ever woken up in the middle of the night and just wanted a bowl of Corn Pops? That happened to me once. My roommate thought I was crazy. I just woke up and really wanted some Corn Pops so I put on some pants and went down to the bodega and got some Corn Pops and ate a giant bowl right there in the middle of the night. Ooooo! Do you think you could make a treat out of Corn Pops?! You know, like Rice Krispie Treats but with Corn Pops?!

Like I said, he was stoked about Corn Pops. I mean, I like my Mini Spooners, but this was something else.

So while Guy and I don't have a future together (because while love for cereal and the Food Network are definitely pluses, they are nothing to build a relationship on), I did feel like I owed it to Guy to at least attempt a Corn Pops treat.

Becky and I found this recipe on the Kellogg's website. It won out over the others because
1) it was already 10pm on a weeknight and this one was quick, and
2) we had all the ingredients in our cupboard (except for the Corn Pops, but a quick trip to the corner bodega fixed that).

So here you go, Guy. These are your favorite sugar-glazed corn puffs, basically glazed with multiple other forms of sugar.

Chocolate Corn Pop Clusters

adapted from Kellogg's®

1	cup chocolate chips
1	cup butterscotch chips
2	tablespoons peanut butter
4	cups Corn Pops®
3/4	cup salted cocktail peanuts (optional)

1. Melt chocolate chips, butterscotch chips, and peanut butter together in large saucepan over very low heat, stirring constantly until smooth, or heat in microwave in 30 second intervals, stirring until smooth. Add KELLOGG'S CORN POPS cereal and peanuts, if desired. Stir until well coated.

2. Drop by rounded measuring-teaspoons onto waxed paper or buttered baking sheets. Let stand at room temperature until firm.

*Nicknames are my own. I will never reveal usernames or any identifying information beyond what is already public on Match.com.

Match Monday: Peanut Butter Magic Bars

PROFILE
In my own words: People always say I'm a little over the top, but they also can't get enough of me!
For fun: I enjoy combining things to create something new and different, especially when the new creation turns out to be even better than each thing on its own.
Favorite things: Halloween, theme parties

If you can't handle intensity, I'm probably not your type!


Today's Match Monday treat was suggested by Guy-Who-Doesn't-Like-Kittens.*  You remember Guy-Who-Doesn't-Like-Kittens from last week's post.  His request was simple: he likes anything that includes these:

It took me a while to figure out why I like this treat so much, but I've finally put my finger on it: These bars know how to commit to a theme.

And if you know anything at all about me and Beck, you know that when we're given a theme for something, we take that theme to the extreme.

Case in point: Friend K had a "Little Kid Birthday Party" party a while back.  Did the invitation say anything about dressing up in little kid party dresses?  Nope.  Did Beck and I dress up anyway?  We sure did:

And we didn't even get funny looks on the subway.

But back to these bars.  It's a peanut butter party over here!

Peanut butter in cookie form? Check.

Peanut butter in bite-size candy form? Check.

Peanut butter in crispety, crunchety candy bar form? Check.

Peanut butter in...er, regular peanut butter form?  Check.

And just to top it off, butter, chocolate chips, and sweetened condensed milk, because, well, those make everything better.

I'm calling these Peanut Butter Magic Bars because they are what you would get if you invited the classic Eagle Brand Magic Cookie Bars to a peanut-butter themed party.

So get your peanut butter party on! Costumes are optional, of course, but highly encouraged.

*Nicknames are my own.  I will never reveal usernames or any identifying information beyond what is already public on Match.com.
 

Peanut Butter Magic Bars
adapted from Framed
Makes 48 bite sized bars

• 1 16-ounce package Nutter Butter cookies, crushed
• 1/2 cup butter, melted
• 14 ounces sweetened condensed milk
• 1/2 cup creamy peanut butter
• 1 tablespoon vanilla extract
• 7 & 1/2 ounces peanut butter cups (about 25 miniature cups), coarsely chopped
• 4 ounces Butterfinger candy bars (about 7 small candy bars), coarsely chopped
• 1 cup semisweet chocolate chips

1.  Preheat oven to 350°. Line a 13″x 9″ pan with parchment paper.

2.  Combine crushed cookies and butter. Press mixture into bottom of prepared pan. Bake for 6-8 minutes.

3.  Combine condensed milk, peanut butter, and vanilla, stirring until smooth. Set aside.

4.  Sprinkle chopped candy bars and chocolate morsels over crust. Drizzle condensed milk mixture over toppings.

5.  Bake for 25 minutes or until lightly browned. Cool in pan on wire rack. Using parchment, lift out of pan, and cut into bars.

Match Monday: Failed Request #1

Today's Match Monday treat was suggested by Guy-Who-Doesn't-Like-Kittens.*  This actually earns him some points, because despite asking Santa for a cat and then begging my parents for one after Santa failed to deliver, I am really more of a dog person, too.

Becky and I had help with this week's treat.  Friend-H-Who-Does-Love-Kittens-And-All-Other-Animals-Too was SUPER excited to help out with the blog, and even more excited when she found out the treat included these:

And some of this:

which Becky, Friend-H-Who-Does-Love-Kittens-And-All-Other-Animals-Too, as well as Friend-T-Who-Also-Loves-Kittens-Except-When-They-Make-Her-Sneeze, ate right out of the bowl.

Alas, the treat didn't turn out as we had hoped, so I'm not going to share it.  But don't worry, Guy-Who-Doesn't-Love-Kittens - I'll tweak the recipe and try again soon.

Despite our Match Monday failure, Becky and I and our kitten-loving friends went on to have a perfect day.

It turns out that some treats don't require measuring cups and an oven - just a trip to Whole Foods, a picnic blanket, and some good company.  Happy Summer!

-Katie

*Nicknames are my own.  I will never reveal usernames or any identifying information beyond what is already public on Match.com.

Match Monday: Mexican Hot Chocolate Snickerdoodles

PROFILE
In my own words: Hola, amigos y amigas. At first I was wary about this whole online dating thing, but my friend Snickerdoodle Cupcake had some success on here, so I figured, why not? 
For fun: I'm a joker.  I love playing tricks on my friends, especially sneaking up on them (in a nice way of course).
Favorite things: Mariachi music, surprise parties

I'm looking for someone who's ready to try something new...and isn't afraid to get a little spicy, if you know what I mean.

Today's Match Monday treat was suggested by Traveling Teacher Guy.* Double-T G. used to give assemblies to school kids as part of a traveling museum, and now teaches 5th grade full time.  He enjoys walking from the Upper East Side to Union Square, just because.  Lost frustrates him to no end, but he still insists on watching it.

Maybe that's why he and I didn't really hit it off - I gave up on Lost a long time ago.  But, me and this cookie he suggested? Dios mio. There is definitely some chemistry entre nosotros.

Oh, they look innocent enough, alright.  You pick one up thinking it's a regular chocolate cookie.  You bite into one and realize it's a chocolate cookie with cinnamon.  Then you swallow one and...

Dios mio.

The cayenne catches after you've swallowed, smirking and saying "you didn't see that coming, did you?"  But it's not too spicy - it's just spicy enough to leave a lingering, comforting warmth on your throat and tongue.  A warmth that's so comforting - nay, inviting - that I couldn't help going back for seconds and thirds.

We're re-christening these cookies though.  We're calling them Wait for It Cookies, because after you take that first bite and swallow...well, you'll know what I mean.

This cookie has another surprise - it's vegan.  Now, before you go running and screaming in the other direction, I can vouch for vegan cookies.  You see, the absolute BEST cookies Becky and I make are a vegan recipe.  No one has ever NOT liked those cookies - they are out of this world.  But, that, mis amigos, is a recipe for another day.  You're just gonna have to wait for it.

Buen provecho!

- Katie

Mexican Hot Chocolate Snickerdoodles (aka Wait for It Cookies)

Adapted from Vegan Cookies Invade Your Cookie Jar via Culinary in the Desert

Makes about 24 cookies

For the cookie dough

1 2/3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons soy, almond or regular milk (if using regular milk, the cookies won't be vegan)
2 teaspoons vanilla

For the sugar coating

1/3 cup granulated sugar
1 teaspoon cinnamon


1. Preheat oven to 350 degrees.  Line several baking sheets with parchment paper.

2. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.

3. In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined.

4. In a shallow dish, stir together sugar and cinnamon.

5. Roll dough into walnut sized balls, then gently flatten each ball into a 2" disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2" apart.

6. Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack - let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.

Notes:

- We used a heaping 1/4 tsp of cayenne.  They could afford to be slightly spicier, so next time we'll try closer to 1/2 tsp.

- We used whole milk.

- Ours were done after 9 minutes in the oven.

- For whatever reason, the last batch of cookies we baked didn't crack as much as the first, I think because the dough got pretty warm sitting out on the table between batches.  Next time we might try storing the dough in the refrigerator between batches.

Match Monday: Chewy Peanut Butter Cookies

PROFILE
In my own words: I'm a kid at heart who isn't afraid to get a little silly, though if I'm being completely honest, I do sometimes end up in sticky situations.  I'm a little bit sweet and a little bit salty - the best of both worlds.

Favorite things: Got Milk dog commercials

Let's cut to the chase: I'm looking for my Jelly. And don't worry about bringing me home to your folks - choosy moms hope their daughters choose me.

Today's Match Monday treat was suggested by Mr. Blue Eyes.*  Though not a Sinatra look-alike, Mr. Blue Eyes does have the absolute bluest eyes I've ever seen.  Like, so blue that more than one piece of caprese frittata ended up on my lap instead of in my mouth when we went to brunch. 

But when I heard he liked peanut butter cookies, I was a little worried.  See, I have a confession to make: I am afraid of peanut butter cookies.

(Cut to image of giant sinisterly peanut butter cookie slowly creeping closer and closer while Katie cowers in a corner shaking uncontrollably.)

No, really, it's nothing like that.  Making peanut butter cookies has always just intimidated me because there's nothing to mask imperfections in the cookie.  No chocolate chips, no coconut, no caramel.  Just plain, good old peanut butter.  And since peanut butter is pretty much the best thing in the world, peanut butter cookies should be freakin' awesome, right?

But then the cookies always come out less-than-awesome and I get all disappointed.  Hence, the scary-ness.

(Cut to Katie panicking while sinisterly cookie twists his mustache and laughs an evil laugh.)

Alas, Match Mondays forced me to face my fears. For added courage, I chose a recipe that includes one of my favorite things to eat with peanut butter: honey...

...which apparently did the trick.

(Cut to sinisterly cookie and honey bear bottle locking lovesick eyes while Katie makes a swift getaway.)

These cookies are perfectly chewy and just a little bit sweet.  Besides the honey, the magic ingredient in these is the sea salt on top - don't leave it out.  To do so would be a disappointment, and as discussed, I've had enough peanut butter cookie disappointment in my life.  You're missing out if you don't give the sea salt a shot.

Know who else is missing out?  Mr. Blue Eyes.  Yep.  He hasn't called me back.  Mr. Blue Eyes - I made some peanut butter cookies and they actually turned out pretty awesome, but I'm going to eat them all if I don't hear from you soon.  Gimme a shot, will ya?  If you don't, I might just take back my honey bear and send a giant, violently lovesick, sinisterly cookie your way :-)

-Katie

*Nicknames are my own.  I will never reveal usernames or any identifying information beyond what is already public on Match.com.

 

Soft and Chewier Peanut Butter Cookies

adapted from Seven Spoons 

makes about 20 cookies

1 cup plus 1 tablespoon all-purpose flour

1/4 teaspoon kosher salt (up to 1/2 teaspoon if you particularly like savory sweets)
3/4 teaspoon baking soda
1/2 cup (8 tablespoons/1 stick) unsalted butter, at room temperature
3/4 cup chunky peanut butter
1/2 cup plus 2 tablespoons packed golden or dark brown sugar
1/4 cup plus 1 tablespoon granulated sugar
1 tablespoon honey
1 large egg
1/2 teaspoon vanilla extract
sea salt, for sprinkling

1.  Preheat oven to 350°F (175°C). Use parchment paper to line several standard baking sheets and set aside.

2.  In a bowl, sift together the flour, salt and baking soda. Set aside.

3.  In the bowl of a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and peanut butter until light and fluffy. Add the sugars and honey and beat on high for three minutes, scraping down the sides of the bowl as needed.

4.  Add the egg and vanilla, then mix on medium speed until well blended.

5.  Add the dry ingredients to the bowl and stir to just combine. Using a 1 1/4" ice cream scoop dish out mounds of dough onto the prepared baking sheet (alternatively, use a generous 2 tablespoons of batter for each cookie), spacing them about 2 inches apart. Place onto baking sheet and place in freezer for 10-15 minutes to set up and chill thoroughly.

6.  Dip a fork into warm water and use the tines to press the dough balls lightly; you only want to slightly flatten their shape and leave the imprint of the fork. Freshly dip the fork between pressing each cookie. Sprinkle with sea salt.

7.  Bake in the preheated oven for 16 minutes, rotating the sheets once during baking. Cool on pan for two minutes, then remove to a baking rack to cool completely.

Notes:
- Mine were done after about 14 minutes in the oven.
- I used light brown sugar.

Match Monday: Snickerdoodle Cupcakes

PROFILE
In my own words: I'm sweet and warm.  If we go out, I'm warning you now - I like topping off the evening with a big kiss. 

Favorite things: marshmallow mustaches, cinnamon toast 
For fun: Laughing, drawing.

I'm looking for someone who wants the classiness of old-time tradition, with a bit of a twist.  Perhaps you've already dated my cousin, Snickerdoodle, but are looking for something more?...

Today's Match Monday treat was suggested by Broadway Coach.*  No - he doesn't coach people for Broadway (if that were true, I would have already gone out with him), but he likes attending Broadway shows and coaches sports at a college.  He once biked across the state of Rhode Island just for fun.

Now, if we're being technical, BC didn't request Snickerdoodle Cupcakes - he asked about Snickerdoodle Cookies.  But later that day I happened across this cupcake recipe on Martha Stewart and figured it was fate.

 

The batter for this recipe is nothing special - basically a white cupcake recipe with a bunch of cinnamon in it.  What I was excited about was the frosting.  You boil up a simple syrup of water, corn syrup, and sugar, then add it to beaten egg whites along with some vanilla.  The result is a creamy, pearly-smooth frosting with a silky texture.  It makes you want to take this:

And do this:

 WAIT A SECOND.  I know that taste.

"Beck! C'm 'ere!" I said.  "This frosting reminds me of something."

(Beck dips spoon - nay, finger - in icing and tastes).  "Mmmmm, like marshmallow fluff," she says, while going in for another dip.

THAT'S IT!  This frosting tastes exactly like marshmallow fluff.  In a flurry, I grab a jar of marshmallow fluff from the cabinet.  

Ingredients: corn syrup, sugar, dried egg whites, vanillin.

THOSE ARE THE EXACT SAME INGREDIENTS AS MY FROSTING!  Martha - you sneaky lady you.  You told me I was making frosting for cupcakes when what you really gave me was a recipe for homemade marshmallow fluff!

Of course, there is one difference between the jarred stuff and this frosting - the frosting uses real egg whites and real vanilla.  I like that.  Keepin' it real, Martha.

These were fun to make and everyone who tried them came back for seconds - usually asking about the frosting.  They are probably a better wintertime treat than summertime, but maybe I just think that because this picture reminds me of Russia:

So when you want the snickerdoodle taste but are in a cupcake mood, whip up a batch of these cupcakes and share with friends, or even a date.  And when you both end up with marshmallow mustaches, well, perhaps a quick kiss can take care of that :-)

*Nicknames are my own.  I will never reveal usernames or any identifying information beyond what is already public on Match.com.

Snickerdoodle Cupcakes

adapted from Martha Stewart

Makes approximately 28 cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (not self- rising), sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar, plus 2 tablespoons for dusting
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk
• Seven-Minute Frosting 

1.  Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

2.  With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

3.  Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

4.  To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a ziploc bag with the corner snipped, or a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.


Seven-Minute Frosting (aka homemade marshmallow fluff)
adapted from Martha Stewart
Made with beaten egg whites, this frosting is similar to meringue, but is more stable and sturdy enough for piping. And, like meringue, it also takes well to browning with a small kitchen torch. Use immediately, as the frosting will harden quickly (have your piping bag ready).

• 1 1/2 cups plus 2 tablespoons sugar
• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites, room temperature (soak eggs in hot water for a few minutes to take the chill off if you don't have time to let them come to room temperature on their own)

1.  Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

2.  Meanwhile, with an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

3.  As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Notes: I used a metal bowl for my frosting, and it took about 12 minutes to cool and thicken up.  Next time I'll use a plastic bowl to hopefully speed up the cooling process.

Match Monday: Italian Rainbow Cookies

 
PROFILE

In my own words: I'm known for my colorful and multi-layered personality. Though I was born and raised in the Big Apple, my roots are in Italy.  That's right - how you doin'?
Favorite things: The smell of rolling green hills just after a light rain.
For fun: Hanging out with my large Italian family.

I'm looking for someone sweet who appreciates my many flavors.  I could be your rainbow if you could be my pot of gold :-)


Today's Match Monday treat was requested by Goofy Guy*.  Goofy Guy used to do stand-up comedy and is now pursuing an acting career.  Among his favorite things are aviator sunglasses, flip flops, crossword puzzles, and this classic NY treat: Rainbow Cookies.

When Goofy Guy mentioned Rainbow Cookies, I have to admit that I had no idea what he was talking about - I'm a Cali girl after all, and have not a drop of Italian blood in me.  What I did know was that I had to make them.  Rainbow + Cookies = something good.  That was my logic.

When I found out they involved multiple layers of almond cookie-cake, raspberry jam, and chocolate, I was even more sure I had to make them - those are three of my favorite flavors.  But wanna know a secret?  I have never had an Italian Rainbow Cookie.  Four years in NYC and never once have I tried this Big Apple staple. It was definitely time to change that.

Goofy Guy pointed me to a recipe on AllRecipes, and Beck and I got to work.  This cookie takes some commitment - three days in total - but it is WELL worth it in the end.  You'll watch these disappear in about .000001% of the time it took you to make them (yes, that's an exact percentage), which might be slightly traumatic, but when your friends tell you they will never eat a store-bought Rainbow Cookie again, the shock quickly transforms into sweet self satisfaction.

Sei pronto a cominciare?

Empty a can of almond filling into a bowl.  Acknowledge that it looks like your dog just did his business in your kitchen.  Then awkwardly transition to reminiscing about how the almond filling taste and smell take you back to when Grandpa Tino use to "capture" day-old almond pastries from the senior center...

Cream the almond filling, sugar, butter, almond extract, and egg yolks.  Whip the egg whites in a separate bowl, then fold into almond mixture.  Make a note to get some better lighting in your kitchen.

Spray three baking pans.  Divide the dough into three portions and add food coloring.  Spread dough into prepared pans.  Think how serendipitious it is that the flowers you happen to have finish out your color palate so nicely.

Bake the cookie layers for 10-15 minutes, until lightly browned. Carefully remove from pans and cool completely on wire racks.



Spread the green layer with jam; top with yellow layer.  Spread yellow layer with jam; top with pink layer. Secretly delight in the jam squishing out the sides.

Cover layered stack with plastic wrap and place a heavy cutting board or baking pan on top to compress the layers.  If you have neither a heavy cutting board nor a heavy baking pan, place a not-so-heavy baking pan on top, then a stack of those food magazines that are hogging your coffee table. Let the stack chill in the fridge overnight.

Melt chocolate chips, butter, and heavy cream in the microwave.  Pour over layers and spread with an offset spatula.  Sprinkle on some chocolate jimmies if that suits your fancy, or if there are imperfections in that chocolate you just spread that you want to cover up.  Place back in fridge for about an hour or until chocolate sets.  These get better with age; feel free to cover and let sit for a few days more.

Remove from fridge and cut into approximately 40 pieces.  Set aside four pieces.  These are for 1) yourself 2) your sister, and 3) your sister's boyfriend.  And 4) yourself.  Then marvel at how the above - an unassuming pan of chocolate bars - is actually this: 

Serve to all your friends - Italian or otherwise - and then pat yourself on the back for having spent three days creating an NY staple.  Then eat one or two - you deserve it!

These are by far the most "professional" cookie Becky and I have ever churned out, and also one of the tastiest.  Like all Italian cookies, they get better as they sit - up to two weeks, I'm told.  If you think you can't wait that long to dig in, do like Beck and I did - make them, then leave town for the weekend.  They make coming home all the more sweet.

-Katie

*Nicknames are my own.  I will never reveal usernames or any identifying information beyond what is already public on Match.com.




Italian Rainbow Cookies
adapted from AllRecipes



1 can almond filling (12 oz)
1 cup butter, softened
1 cup white sugar
¾ tbsp almond extract
4 eggs, separated
2 cups all-purpose flour
red, green, yellow food coloring (gel or liquid)
2/3 cup seedless red raspberry jam, divided
1 cup semisweet chocolate chips
2 tbsp butter
¼ cup heavy cream
Chocolate sprinkles (optional)


1.     Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper, or spray three disposable pans with non-stick spray (our disposable pans were approximately 8 1/2 x 11 1/2).

2.     Empty almond filling into a large bowl and cream together with butter, sugar, almond extract, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, one with green food coloring, and one with yellow food coloring. Spread each portion into one of the prepared baking pans.

3.     Bake 10-15 minutes in the preheated oven, until lightly browned. Carefully remove from pans and cool completely on wire racks.

4.     Place green layer onto a piece of plastic wrap large enough to wrap all three layers, and place on a baking sheet. Spread green layer with 1/3 cup raspberry jam, and top with yellow layer. Spread with 1/3 cup raspberry jam, and top with pink layer. Enclose layers in plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in refrigerator 8 hours, or overnight.

5.     Remove plastic wrap.  Melt chocolate chips, heavy cream, and butter in microwave in 30 second intervals and stir until smooth.  Pour over layers and spread with offset spatula.  Add sprinkles if desired.  Refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

Match Monday: Raisin Pecan Oatmeal Cookies

Welcome to the first post in a weekly feature called Match Mondays.  As some of you may know, I've recently entered the world of online dating, and if there's one thing I've learned in these few short weeks, it's that the way to a guy's heart is through his sweet tooth.

It's pretty awesome, actually: One day I list baking as one of my hobbies and the next thing I know guys are asking, "do you know how to make (insert baked item here)?" And poof! Just like that I have a conversation starter AND a baking challenge!

So hear me, O noble gentlemen of Match.com: I cannot guarantee that I'll return your emails, wink back at you, or go on a date with you, but I do promise that I'll take your baking suggestions to heart.  For as long as you keep 'em comin', I will try your suggestions and post the results each Monday.

Today's baked good was requested by "Cute Florida Guy"*. Besides oatmeal raisin cookies, he also enjoys crepes at 3am and playing guitar and piano.  He hopes to get a dog someday.

You might be saying "Oatmeal raisin cookies! Those are so ordinary!" (If you are saying that, please say it quietly - I am trying to get this guy to go out with me and would rather not offend him, okay?)

I assure you, these oatmeal raisin cookies are anything but ordinary.  Not only do they not flatten out like most oatmeal cookies, but they also have an extra special sweetness to them, due to one magic ingredient (no, not THAT magic ingredient - I haven't gotten any requests for THAT kind of baked good...yet).  This cookie gets it's magic from toasted pecans.

I baked these as directed, except I made mine slightly smaller than what the original recipe calls for.  Mine took 15 minutes to slightly brown, but they came out crunchier than I would have liked; next time I'll take them out sooner, move the oven rack up a slot or two, or chill the dough, in order to maintain chewiness while still getting the crunchy golden exterior.  This recipe is definitely a keeper though.

CFG: Please email me back so I can find out if you're a keeper too. :-)

*Nicknames are my own. I will never reveal user names or any identifying information beyond what is already public on Match.com.


Raisin Pecan Oatmeal Cookies
adapted from Ina Garten's “Barefoot Contessa Back to Basics” via Ezra Pound Cake.
Makes 35-40 cookies

In my own words: I consider myself a classy cookie but my friends say I'm more than a little nutty.
Favorite things: cold milk, hot apple cider
For fun: convincing health-conscious bakers that it's okay to eat me for breakfast cause of the whole oatmeal thing

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

1. Preheat the oven to 350 degrees F.

2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

4. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

5. Drop heaping tablespoons of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.