Apple Pie Jam

Ok, I keep meaning to make applesauce, apple butter and apple pie, but I just can't get over this apple pie jam! It's pretty wonderful stuff in a cup and makes making personal sized pies/turnovers a cinch, so I'm making another, bigger batch.

I highly recommend this one because its fall in a jar, and I so love the fall.


Many changes I made are very personal, most of which is the cut down on sugar. I use low-sugar pectin because I like to preserve the flavor of the fruit and this holds even more true for this jam. The original recipe is here at Mrs. Wheelbarrow's Kitchen, but you can see the significant changes in my version, and definitely for the better!

Apple Pie Jam
Makes ~52 oz
(recipe can be doubled or tripled)


4 C Crisp Apples (bout 6 depending on size, Peeled & Diced)
~1/2 C Water
2 Tbsp Lemon Juice
2 tsp Pumpkin Pie Spice
3 Tbsp + 1 tsp Low-Sugar Pectin
1 1/4 C Sugar (Divided)
1 C Brown Sugar

-Peel and dice the apples then pack firmly into a 2 cup measure.
-Add water in between all the apple pieces to fill to 2 cups, repeat (or use a 4 cup measure)
-Put the apples, water, lemon juice and spices in pot.
-Mix 1/4 C Sugar with Pectin and add to fruit, stirring until well combined.
-Bring the mixture to a full rolling boil that cannot be stirred down.
-Add both remaining sugars, stir well and bring back up to a full rolling boil for EXACTLY one minute while constantly stirring.
-Then turn on low and ladle into sterilized jars, cover and process for 10 mins.
-Enjoy on toast, as a turnover or hand pie, mixed with yogurt & granola, in oatmeal or on your pancakes!

Pumpkin Muffins with Cream Cheese Filling

We'll I finally got around to cooking all of my sugar pie pumpkins from Rodini Farms. Ended up with 12 cups of pumpkin puree. So of course I froze some and baked with some, and I still have the Jarrahdale and Cinderalla to bake up! So hope you don't mind the many pumpkin recipes to come along in the near future:-)

So far I've made my favorite pumpkin pie, recipe to come soon, and I had a craving for pumpkin cheesecake. I even went out and bought these mini springform pans from my favorite local shop, Le Chef in Aptos...alas, and I don't know why, but I ended up making these pumpkin muffins with cream cheese filling instead and they were just delish!

Fancy Instagram Shot:-)

I dramatically changed my version from the original, especially with the sugar,  as the original called for 3 & 1/2 Cups of sugar for 24 muffins! Can you believe that, my jaw just dropped to the ground when I read all the reviews about how many people loved them. I wouldn't have even been able to take a bite of one, as that's over 2 Tbsp & 1 Tsp of sugar per muffin, (think 7 sugar packets!) gross. Plus, I totally left off the crumble topping because it would have been total overkill (though the reason for it is to hide the bubbly cream cheese, I really didn't want the extra sugar).

BUT my rendition came out pretty darn good and I will definitely be making these again. Moist, just the right spice, a little whole wheat flour to give some density and a combination of mashed bananas and homemade sugar free apple-pear sauce really round this recipe out nicely.

Pumpkin Muffins with Cream Cheese Filling
Makes 2 Dozen Muffins

1 - 8oz Package of Light Cream Cheese (Room Temp)
3/4 C Powder Sugar
1 3/4 C Flour (Non-Bleached) (I used Organic All Purpose)
1 C Whole Wheat Flour
2 Tbsp Pumpkin Pie Spice
1 tsp Cinnamon
1 tsp Salt
1 tsp Baking Soda
4 Eggs
1 C Unrefined Sugar
1.5 C Pumpkin Puree
1/2 C Mashed Ripe Banana
1/2 C No Sugar Apple-Pearsauce (or no-sugar applesauce)
3/4 C Oil

-Beat Cream Cheese & Powder Sugar until well combined.
-Place in a piping bag and put in refrigerator until well chilled (a few hours).
-In a bowl, whisk Flours, Spices, Salt & Baking Powder, set aside.
-In a mixer, beat Eggs then add remaining ingredients until well incorporated.
-Slowly mix dry ingredients into wet until just combined (make sure to scrape the bottom of bowl when mixing.
-Pour about 2 Tablespoons of batter into lined muffin pans, then pipe in the cream cheese filling and top with more batter until cream cheese is covered.
-Assemble remaining muffins and bake at 350 for about 20 mins (mine were done at abut 21-22 mins).
-Let cool before eating and keep in sealed container in refrigerator for up to 1 week.

Krispie Goodness

I subscribe to a lot of blogs, one of which is extremely popular, the Brown Eyed Baker. Most of her recipes are ok but a little too sweet for me. This rendition of her Avalanche bars is no exception.

Though it's all candy, it does give me a nice break from dipping into the Halloween candy jar, and these Krispie Goodies are far superior to a reese's pb cup anyway;-)

Another plus for this recipe is how silly simple it is to make. Although her recipe calls for use of the microwave, which I totally hate and am against using for melting chocolate, taking the time to melt this on a double boiler really is all the time this recipe takes and not much more than waiting.

My variation of this recipe is due to what ingredients I had on hand, but I doubt it made much of a difference from the original. Still pretty good and gluten free is a plus for my Buddy (who I gave a bunch too).

Avalanche Bark Bars
Makes 12 - 2oz Bars

1 package of White Chocolate Chips (I use Ghirardelli)
1/2 C Creamy Peanut Butter
1 1/2 C Choco Krispies
1 1/2 C Mini Marshmallows
1/2 C Mini Chocolate Chips (I use Ghirardelli)

-Melt White Chocolate Chips with Peanut Butter in double boiler, or metal bowl, over simmering (not boiling) water, making sure the bowl doesn't touch the water.
-Remove from heat and stir in Choco Krispies.
-Let cool for 10 mins, stirring at 5mins then again at 10 mins,
-Then gently mix in Marshmallows & Mini Choco Chips.
-Pour into parchment lined 8x8 pan and cool in the refrigerator for 15 mins.
-Pull out of pan (by pulling out the overhanging parchment flaps) and cut into 2 x 1.5 inch bars.

Bread Pudding

I finally made it to the Independent Market Place in Marina last week. The theme was Dia de Los Muertos and so I was very excited to go. The place was a little too tight & crowded for me and the Bob stroller, but the sights were lovely. It's definitely more of a place for grown ups (there was a bar smack dab in the center of it) which I actually liked, just not with baby in tow...

Anyway, they had artisan breads, cupcakes, cookies, pies, jams, textiles and food. I had the most yummy dry rub smoked brisket, really it was the best I've had in a very long time.

I also bought a loaf of sourdough from a local bakery. The ladies at the booth were really nice but I didn't realize, until I got back home and cut into the loaf, just how rock solid it was! We couldn't even eat the darn thing. So I decided, instead of giving this $7 loaf to the chickens, that I'd turn it into bread pudding for us to enjoy.

Definitely the perfect density for bread pudding, this dish turned out delish, though a little too sweet. So next time I'll cut down on the sugar, as shown in my recipe below. The original recipe called for 2 cups sugar and I used 1 cup sugar & 1/4 cup honey, which was still too sweet!! I also omitted the glaze cuz as I stated before, it was already too rich.

But next time I find myself with a too tough piece of bread, I'll definitely be making this again!

Bread Pudding
Serves 4-6

1/2 Loaf Sourdough (~4 Cups Cubed)
2 Eggs (Whisked)
2 1/4 C Milk
1.5 Tbsp Butter (Melted)
1/2 C Honey
1/2 C Sugar
6 Tsp Vanilla
1/2 Tsp Cinnamon or Nutmeg
1/4 C Candied Nuts (Chopped) (I used Toffee Almonds)

-Place Bread Cubes in a baking dish and set aside.
-Wisk Eggs in a large bowl then wisk in remaining ingredients.
-Pour over bread, yes, drown them good, then bake at 325 for 55 mins (until golden brown)
-Bread will float over mixture so gently pat down with a spoon or spatula then top with nuts.
-Let sit about 5 mins before serving & enjoy!

Adapted from The Pioneer Women

No Bake Pumpkin Cheesecake

Last weekend we went to the Half Moon Bay Pumpkin Festival and it sucked. A glorified, overcrowded art & wine festival, it was almost impossible to actually find any 'pumpkin' food, let alone pie or cheesecake. I think I saw 2 signs for the sought after and reason for being there pies but I never actually found the tents.

Leaving with a very strong craving for pumpkin cheesecake, I came across this recipe on facebook. Not quite a cheesecake, since it's no bake, it sure did hit the spot and take like 1/4 the time it would to make a real cheesecake. Plus my lightened & less sugar version hit the spot for my waistline and the Mister's racing figure.

This picture is horrible, I'll try to take another in daylight, if I remember, and Maiyo lets me have a few minutes to do it:-)

No Bake Light Pumpkin Cheesecake
Serves 4

12 Maria Cookies (crushed into crumbs)
1 Tbsp Butter (Melted)
8 oz Light Cream Cheese (Softened)
1 C Pumpkin Puree
1 tsp Vanilla
8 tsp Sugar (Divided)
2 tsp Brown Sugar
2 tsp Pumpkin Pie Spice
1 C Whipping Cream

-Melt Butter in a saucepan then mix in the Maria Cookie crumbs. Divide the crumbs into 4 cups.

-Beat Cream Cheese until smooth then add in Pumpkin, Vanilla, 6 tsp Sugar, 2 tsp Brown Sugar and Spice and mix well.
-In another bowl beat Whipping Cream and 2 tsp Sugar until stiff peaks form.
-Fold Whipped Cream into Pumpkin and combine until mixed.
-Divide Pumpkin Cheesecake filling between the cups.
-Top with Mini Chocolate Chips, extra Whipped Cream or Cookie Crumbs as desired (wait until serving time to add cookie crumbs.)
-Cover with plastic wrap and store in refrigerator for up to 2 days.
-Gluten Free Version: use GF cookies or Chocolate Chips for the bottom layer or leave out all together.

Banana Monkey Bread

With the theme of Owls & Monkeys it was almost mandatory that I make a monkey bread and it just so happened that this particular recipe landed in my food mail box the week before the party! I couldn't have asked for better timing or a better recipe!

This one was another big hit, especially with the big boys. Tasting almost like mini-donut holes, though a bit denser, the banana was just a hint of flavor without overpowering, which was wonderful. The kneading took longer than the original recipe called so I would add more flour to the dough ahead of time.

Although the ingredients say this is a quick bread, the process to form these took about 2 hours +bake time. So just keep that in mind when making. Also, I got 20 muffins out of this recipe instead of the 12 noted in the original!

Banana Monkey Bread
Makes ~20 Muffins


Muffins:
3 1/4 C Flour + Extra for Kneading
2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda
1/3 C Shortening
1/2 C Buttermilk (I used 1/2 C Milk with 1Tbsp White Vinegar)
2 bananas, mashed

Coating:
1/2 C Butter (melted)
1 C sugar
1 1/4 tsp Cinnamon

Vanilla Glaze:
I used 1 C Sugar Cookie Icing and added 2 Tbsp Milk to thin it out

-In a medium bowl, stir together the Flour, Baking Powder, Salt, and Baking Soda. 

-Cut in the chilled Shortening using a pastry cutter or fork until the mixture resembles coarse meal

-Add the mashed Bananas and Milk and stir together with a fork just until the dough comes together. 

-Turn dough out onto a lightly floured surface and knead several times, adding flour until the dough is no longer sticky.

-Roll dough into tablespoon-size balls. 

-In a small bowl, stir together the Sugar and Cinnamon. 

-In a separate small bowl, melt the Butter. 

-Roll dough balls in melted butter, then roll in cinnamon-sugar. 

-Place 4 dough balls in each paper lined muffin cup.

-Bake at 400 for 15-20 mins or until toothpick lest clean. 

-Let cool about 15 mins then drizzle glaze over muffins and let sit another few minutes.

-Enjoy!

Nutella Fudge

For Maiyo's 1st birthday, I wanted to focus on a desert table rather than a cake (which I'm not super fond of) so I made several yummy treats. One of which was nutella fudge!

So simple to make, this fudge came out really creamy, a bit more like truffle filling, but still held its shape like fudge. I'd say it was the best of both worlds.

A little sea salt on top really clinched this as a must keep recipe (I'm thinking christmas presents!) but it would be just as amazing without the salt, so you decide!

I found this recipe through Two Peas and their Pod, who found it on Tasty Kitchen. These are two great sites to check out!

Photos by my amazing friend Juanita Turner

Nutella Fudge
Makes ~130 3/4 inch squares

1 Tbsp Butter
1 can (14 Oz) Sweetened Condensed Milk
1 tsp Vanilla
8 oz Bittersweet Chocolate (I used 4 oz 100% and 4oz Milk) CHOPPED
1 C Nutella (Room Temp)
3 Tbsp Unsalted Butter (Room Temp)
Sea Salt

-Grease then line a 8x8 pan with parchment paper.
-In a double boiler (or glass/steel bowl) add remaining ingredients except for sea salt.
-Place on a sauce pan with 2 inches of simmering water, do not boil and do not let the bowl touch the water.
-Stir with a silicone spatula until thoroughly melted and well combined. 
-Pour fudge into prep'd pan and let sit ~1 hour.
-Sprinkle up to 1/2 tsp Sea Salt and refrigerate for at least 2 hours to set.
-Remove fudge by lifting parchment flaps and then cut with a hot knife into desired square sizes or cut shapes with a cookie cutter.
-2 ways to heat the cutting instrument: 1-running it under hot water or 2-fill a glass with hot water and dip it in. BUT make sure to quickly pat it dry as you do not want water on the fudge! 

*sorry for all the typos, blog post is a bit more readable now:-)

Banana Peanut Butter & Chocolate Bites

Easy fun treat I found on Pinterest. Funny cuz my best friend emailed my the same pin and asked if I could make some. I don't have time to type up the directions so here's a picture tutorial instead.
So here you go, a nice little bite size dessert.

Plum-Vanilla Bean Jam

Plums are falling off trees left and right, so if you have some or a friend has a tree, go pick them now and make this yummy jam!

This jam gave me a bit of a headache. My intent was to make it sans pectin but to no avail, after an evening of pure frustration, I broke down and added the pectin, and more plums since I originally added too much sugar to compensate for lack of pectin. Plums are suppose to have a lot of natural pectin in them but I used too many over-ripe plums and its just ripe or not so ripe plums that contain the firming agent. So if your plums are pretty ripe, be sure to add the pectin!

A hint of vanilla really goes well with this jam and livens it up a bit. I would suggest this as an ice cream topper or even a pie filling, as well as on toast or waffles!

(Organic) Plum-Vanilla Jam
Makes ~54 ounces

6 C Plums-Organic if available (Chopped)
3.5 C Sugar
3 Tbsp + 1 Tsp Low-Sugar Pectin
1/2 Vanilla Bean

-Prep the Plums and place in large stock pot. (You can peel them if you like, I left the skins on)
-Cut the Vanilla Bean lengthwise and scrape the seeds out into the pot, then add the bean pods.
-Add 1 cup of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan, place the fruit in a food processor/blender, (but be sure to remove Vanilla Bean Pods before blending then return after) or use a potato masher and mash/puree fruit as fine or chunky as you desire.
-Return to heat, stir in Sugar-Pectin and bring to a rolling boil for 10 mins.
-Add remaining 2 cups of Sugar and return to a boil for 1 min.
-Remove Vanilla Bean Pods if still in pot.
 -Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

Cherry Port Jam

Next up in my summer jamming session is Cherry Port Jam. Bing cherries are all around and in perfect form so I have plans to also make cherry liqueur before they go away for the year.

This jam is divine. I would suggest using a bit nicer port (I used just a basic cooking port and not one of my yummy drinking ports like this one) it came out wonderful but a bit strong in smell, though not in taste..

Next time I make this recipe, I think I'll double the port but then reduce it in a separate pan then add the reduction to the jam...food for thought.

Cherry Port Jam
Makes ~52 ounces

6 C Dark Sweet Cherries (Pitted & Chopped)
3.5 C Sugar
1/4 C Port (High Quality)
3 Tbsp + 1 Tsp Low Sugar Pectin

-Prep the Cherries and place in large stock pot.
-Add 1 cup of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Use a potato masher and mash fruit as fine or chunky as you desire.
-Return to heat, stir in Sugar-Pectin & Port and bring to a rolling boil for 10 mins.
-Add remaining 2 cups of Sugar and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

Happy Independence Day!

Happy 4th of July Everyone!

Here in La Selva we have a bake sale, parade and all kinds of fun activities in the community. I was very excited to celebrate Maiyo's first Independence Day so I made a bunch of cookies to mark the occasion. They were the hit of the sale, beside all the brownies that is:-)

 Momma Mary's Sugar Cookies
Makes ~ 3 dozen cookies

1 C Butter (Room temp)
1 C Superfine (Baker's) sugar
1 Tsp Salt

1 Egg Yolk + 1 Whole Egg (Room Temp)
2 1/2 Tsp Vanilla
1/4 tsp. Almond Extract

2 3/4 C Flour (Unbleached)

1/2 Tsp Baking Powder

-Beat (in an electric mixer on medium) Butter & Sugar for 5 mins then add in salt.

-Add Egg Yolk and beat 1 min then add Whole Egg and beat another 3 mins.

-Add in Vanilla & Almond Extracts.

-Slow mixer and add Flour (mixed with Baking Powder) in batches until combined.

-Divide & wrap dough in plastic wrap and refrigerate for about 1 hour or until firm.

-Roll out dough on floured surface until desired thickness and cut with cookies cutters.

-Place on parchment lined cookie sheet and bake @ 350 for 10-13 mins.

-Decorate with desired frosting.

Balsamic Fig Jam

Making another batch of jams this week and was inspired to try something different. One of my favorite appetizers (actually more of an indulgence) is French Brie with Fig Preserves, so I decided to try my own, with a twist!

Instead of using lemon juice I thought Balsamic Vinegar would be a wonderful marriage of flavors. I got the idea from a jam recipe I found online for raspberry fig port jam, I almost made it but changed my mind, the result being absolutely wonderful.

This jam will go with so many different dishes, polenta bites with goat cheese & fig jam, on a nice piece of perfectly grilled pork, a base for salad dressing or even as a topping for dessert, like over ice cream or on a tart, yum.

These jams are for sale in the 4oz ($4) and 8oz ($6) sizes, shipping available.

Balsamic Fig Jam
Makes ~ 52oz

2 lbs Figs (Chopped)
2 1/4 C Sugar (Divided)
1/2 C Balsamic Vinegar
1/8 Tsp Kosher Salt 
1 1/2 C Water
2 Tbsp Low-Sugar Pectin

-Combine Figs, 1 cup Sugar, Balsamic Vinegar & Salt in bowl, cover and let macerate in refrigerator for a few hours or overnight.
-Combine 1/2 cup Sugar & Pectin in small bowl, set aside.
-Add water and 3/4 cup Sugar to mixture and cook over medium heat, constantly stirring, until it boils rapidly for about 10 mins.
-Add in Pectin/Sugar and bring back to a rapid boil for 1 minute.
-Lower heat to low and let sit another 5 mins.
-Poor into sterilized jars and process in water bath, or store in refrigerator.

Pirate Birthday Party Theme

I was 'hired' (I use the term loosely cuz I didn't charge my friend) to put together a birthday party for a friend's 3 year old. He had decided on Pirate theme and I went to town. Here is the result:

I made:
-A Pirate Ship Centerpiece that held all the pirate cake pops
-24 Pirate Head Cake Pops + 1 Captain
-12 Skull & Bones + 12 Treasure Chest Cookies (as favors)

-24 Pirate Hat Cookies for everyone
-1 Gallon Lemonade labeled 'Liquid Gold'
-1 Gallon Ice Tea labeled 'Pirate Rum'
-PB&J Sandwiches cut in Pirate Boat & Skull/Bones shapes (I made the strawberry jam)
-Directional Road Signs with Skull & Bones Flags

What else was served/pirate theme:
-Fruit Plate labeled 'Parrot Food'
-Pirate Booty
-Water dispenser labeled 'Sea Sludge'
-Pirate B-day Banner
-Treasure Chest Pinata filled with candy and plastic gold coins
-Cheese & Sliced Meats plates
-Multigrain crackers
-Table cloths, plates, napkins, straws, cups & utensils all matching and/or pirate themed
-Coloring book station
-Bubbles station

The party was a huge success and all under a $250 budget! (not including my fee) And my friends throwing it didn't have to do a thing, I did all the work/prep/set-up. If you'd like me to plan your next event, send me an email:

unicorniscreations@yahoo.com

Lemon Marscapone Pound Cake

After juicing a bunch of lemons for lemonade I made and dubbed 'Liquid Gold' for a pirate themed party last week, I had about 1/2 a cup lemon juice left over and decided to make pound cake with it instead of freezing it (as I already have a cup of juice in the freezer.) I also had some marscapone that was about to expire so I thought it'd lend a lovely taste, which it did!

I make the cake really light on the sweet (though you wouldn't think it with 2 cups of sugar!) I like to use it as a base for other desserts, my favorite being strawberry short cake! But I also made a simple icing and poured it over top of half my loaves so we could enjoy them on their own.

I froze some for later use as pound cake always freezes nicely and so this is a great recipe to make and then store for later. It should keep in the freezer for about 2 months and you can thaw in the frig or at room temp, but then be sure to eat it right away!

Lemon Marscapone Pound Cake
Makes 15 mini loaves or 2 regular loaves

3 C Cake Flour
1/2 Tsp. Salt
1/2 Tsp. Baking Powder
1/2 C Butter (Room temp)
2 C Sugar
6 Eggs (Room temp)
8 oz. Marscapone (Room temp)
1/2 C Vanilla Yogurt
1/3 C Lemon Juice
2 Tbsp. Lemon Zest


-Whisk together first 3 ingredients, set aside.
-With an electric mixer, beat Butter on medium speed till fluffy, about 3 mins, then add Sugar 1/2 cup at a time, beat for another 5 mins.
-Add Marscapone, then Yogurt, until well mixed.
-Add Eggs one at a time, making sure to scrape down sides after every other egg.
-Then add in Lemon Zest & Juice.
-Lower speed and add Flour Mix until combined.
-Bake in lined mini loaf pan at 325 for 35-40 mins turning once during bake. Or in 2 Big Loaf pans for ~60 mins or until toothpick test comes clean.

Lemon Curd

I love making Lemon Curd, and I especially love making it for friends and family. My favorite combination for the curd is with strawberries, think sweet & tarty heaven!

So I made these Lemon Curd & Strawberry Cookie Cups with Chocolate Cream a while back and thought I'd post my curd recipe since I'm always asked for it.

This curd goes with anything desserty: scones, ice cream, cookies, waffles, the list goes on. It is a process to make because you have to stand there and stir constantly for 15 mins, but it's totally worth it. Best made with Meyer lemons, any lemon will do! (or limes, oranges, etc.)

Lemon Curd
Makes 2 Cups

6 Tbsp. Butter (Room temp)

1 C Sugar

2 Eggs & 2 Egg Yolks (Room temp)

2/3 C Fresh Lemon Juice

1 tsp. Grated Lemon Zest

-Beat Butter & Sugar w/electric mixer for about 2 mins. 

-Add Eggs & Yolks 1 at a time then add in Lemon Juice and combine. 

-Pour into a heavy saucepan & cook over low heat until creamy. 

-Increase heat to medium and cook while stirring constantly until mixture thickens or 170 degrees (about 15 mins). Do Not Boil!

-Remove curd from heat & stir in Lemon Zest then transfer to bowl. 

-Press plastic wrap on surface of curd (keeps skin from forming) and refrigerate at least 2 hours. 

-Store in an airtight container in the frig for a week or freezer for 2 months.

-Recipe can be doubled.

Sugar Cookie Cup

I made these yummy cookie cups for a party a while back. They came out so beautiful and were a great little hand held dessert idea, that is until it got warm...

I put these yummy Lemon Curd, Strawberry & Chocolate Cream cups together then placed them in the refrigerator for a couple of hours. When I took them out they were still solid and so pretty looking. But then I took them to the party for their debut and as they sat for an hour or so and warmed up a bit, well a lot actually, the juices from the curd & strawberries soaked into the cookies and they fell apart. They still tasted AMAZING, but you had to scoop them with a spoon.

So if you want to use these cookie cups, I'd suggest serving them right away and not letting them sit out of the refrigerator or use a different filling, like custard or lining the bottoms with melted chocolate...oooohhh, gonna have to try that next!

Sugar Cookie Cup

Makes 24 Mini Cups

Sugar Cookie Dough

Mini-Muffin Pan

2 & 2.5 inch Circle Cookie Cutters

Baking Spray

-Prepare cookie dough then roll and cut 2.5 inch circles.
-Flip the muffin pan over and spray generously. Place a cookie dough circle on each muffin bottom and form around edges.
-Bake at 375 for 8-10 mins or until golden brown.
-Let cool for about 3 mins then take the 2 inch cookie cutter and cut through the cookie to make uniform cups.
-Remove cookie cups and cool completely.

Lemon Curd, Strawberries & Chocolate Whip in a Cookie Cup

Oh My!

I went to a good friend of mine's a house warming last weekend. She moved from the mountains to the beach, about 7 long miles away (easy to do here in Santa Cruz County:-) She's a very awesome person and hired a taco truck for the party to make things easier for everyone. Carnitas, carne asada, birria and homemade tortillas, we couldn't ask for more! The party was also a kind of reunion of a bunch of my good friends, so I was really excited to see everyone and wanted to make something special...

Since it was gonna be a very full house, I wanted something people could pick up one handed, and since I've been making tons of sugar cookies for a party I'm planning I thought the left over dough would be awesome for cookie cups.

I'm also known for my lemon curd and I have a very full lemon tree so there's my filling. And it's pick your own strawberry season so I added some diced strawberries on top. Then for the grand finale, I experimented with making chocolate whipped cream (I came up with this in my sleep!) Doesn't it sound so yummy?!

Strawberry Filling

Makes ~2 Cups

1 lb Strawberries

1/4 C Sugar

-Wash & hull Strawberries, then chop into 1/4 inch chunks.

-Place strawberries in a bowl and sprinkle with sugar, stirring to mix in.

-Cover & refrigerate for about 30 mins, stirring once at 15 mins.

Chocolate Whipped Cream

Makes 1 Cup

1 C Whipping Cream
4 Tbsp Nestle Quick Chocolate Mix

-Whip cream & chocolate until peaks form.

NRW 20&21: Two Mango Jams

Things have been really busy around here. Between event planning, home life, visits catching up with friends, and my son's bad teething episodes, I haven't been able to post as often as I'd like. As a matter of fact I missed my new recipe last week (didn't actually try a new recipe since most nights where short on time.)

So I was out shopping this week and found some absolutely beautiful mangoes (I bought 12), I also grabbed a pineapple and went home to figure out what to make with them.

Since I had so much fruit I decided to make some jams and made two different recipes this week, as well as making up some others I'll post about later. I made these jams in large batches and canned them using a water bathh, but you can easily make these in small batches and put in your fridge in air tight containers.

I'm very excited about these jams and the taste tests were so yummy, my friends are going to be very happy when I hand these out!

I have both of these Jams for sale here

New Recipe Week 20: Pineapple-Mango Jam
Adapted from Food.com
Makes 3 Pints

4 C Ripe Mangoes (about 4 large mangoes) (Peeled & diced small)

2 C Fresh Pineapple (Skinned, cored & diced small)
2 Lemons (Juiced)
2 1/4 C Sugar (Divided)
3 Tbsp (or 1 Box) Low or No Sugar Pectin

-Prep the Mangoes & Pineapple and place in large stock pot. Add Lemon Juice and mix in.
-Add 1 3/4 cups of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix remaining 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan or place the fruit in a food processor/blender and puree fruit as fine or chunky as you desire.
-Return to heat, a rolling boil for 10 mins, then stir in Sugar-Pectin and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

New Recipe Week 21: Mango-Saffron Jam
Adapted from Food.com
Makes 2.5 Pints

4 C Ripe Mangoes (about 4 large mangoes) (Peeled & diced small)

1 Lemon (Juiced)
4 Saffron Threads
1 1/3 C Sugar (Divided)

2 Tbsp (or 2/3 Box) Low or No Sugar Pectin

-Prep the Mangoes and place in large stock pot. Add Lemon Juice and mix in.
-Add 1 cup of Sugar and Saffron Threads to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix remaining 1/3 cup Sugar & Pectin and set aside.

-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan or place the fruit in a food processor/blender and puree fruit as fine or chunky as you desire.
-Return to heat, a rolling boil for 10 mins, then stir in Sugar-Pectin and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

Nutella Oat Balls

Oat Balls at a whole new level. A Nutella Level.

You MUST make these, now. I'm almost done with the batch, actually I'm thinking about hiding the last 6 from Ana...

Nutella Oat Balls (Originally from Sunday Baker)
~2 dozen 2 inch Balls

1.5 C Rolled Oats
1 C Crushed Pretzel Pieces
1/2 C Hazel Nuts
1/4 C White Chocolate Chips
1/3 C Cran-Pomegranates
1/2 C Nutella

-In a food processor, pulse Oats, Pretzels, Nuts & Chips until grainy (corn meal consistency).
-Add in Cran-Pomegranates and pulse until also grainy.
-Add in Nutella, pulse until combined.
-Scoop out about 2 Tbsp dough and roll by hand into a ball and slightly flaten, set on cookie sheet lined with wax paper, repeat with remaining dough.
-Freeze for about 1 hour then place in bag or container and refrigerate or eat!

Happy Birthday to my Honey!

Yesterday was Anastasio's Birthday and we celebrated properly with a babysitter and romantic dinner night out for the two of us at Oswald's in Santa Cruz!

But before our evening began, I wanted to celebrate with the baby too, so I made a birthday cake for the mister. This Chocolate, Cheesecake & Nut Crumble recipe comes from the Brown Eyed Baker. I choose this, instead of one of my basic cakes, because I really don't like cake very much so I thought I'd try something different.

This came out really moist and only slightly rich, which was perfect! I used neufchatel cheese (less fat) instead of cream cheese, and pecans & hazelnuts instead of walnuts. Other than that, I followed the recipe as is, oh ya, the other exception was the eggs:

One very important and common mistake in baking is that when butter or cream cheese is suppose to be at room temperature people often forget that the eggs also have to be at room temperature. This is because you want the eggs to blend well into the butter/cheese so you want them at the same temp. Otherwise a cold egg mixing into a warmed (room temp) butter/cheese won't completely blend and will not get as fluffy as it can be!

Definitely a keeper!

Maiyo Helping with the Candels