Goodies By Anna

No Bake Fresh Strawberry Pie‏

When its 90 degrees out the last thing you want to do is turn on the oven, that's where this pie comes into the picture! But a no bake crust that's made in the microwave??? Yeah right.... Boy was I surprised to find this crust is crisp and delicious!

 

 

The crust is made in the microwave in minutes, the filling is cooked on the stove and the whole pie goes into the fridge to chill for a few hours before serving. How easy is that? I ended up cobbling this dessert by using two different recipes and I think it ended up really good. Serve the slices with some whipped cream and you have a great dessert worthy of any backyard party. Here is how you can make your own.

 

 

Crust:
I went with this easy no bake crust from King Arthur. You can find the recipe here.

In a medium bowl whisk together the flour, sugars and salt. Set aside. In a 9" microwave safe pie pan (no metal) melt 1 stick of butter. Add the flour mixture and mix until combined and no dry spots are left. Press the dough into the pan and up the sides. Crimp the edge if desired. Microwave the crust for 2 minutes, then an extra 1 minute until hot and semi-set. Let crust cool completely before making the filling.

 

 

Filling:
I used the basics in this recipe for the filling but I substituted the cornstarch for King Arthur Pie Fillling Enhancer. I used 12 Tbls. of the Pie Filling Enhancer instead of cornstarch.

Rinse, hull and slice in half around 3 quarts strawberries and place into a large bowl. Set aside. Bring water, sugar, and cornstarch (OR 12 Tbls. Pie Filling Enchancer) to a boil whisking constantly until thick and bubbling. Add the strawberry jello mix and whisk well creating a glaze for the strawberries. Let glaze cool for 15 minutes before adding to strawberries. When glaze has cooled down fold it into the strawberries, a ladle at a time, until all strawberries are well coated in glaze then mound the glazed strawberry mixture into the pie crust (you may have some strawberries left over). Drizzle any remaining glaze over the top and sides of the pie. The glaze will solidify when chilled and help keep the strawberries together. Chill pie for at least two hours before serving.

 

 

 

 

Serving:
After two hours remove pie from fridge. Fill a shallow pan with enough water to come up the side of the pie pan and let come to a slow simmer on stove top. Carefully set pie in hot water and let sit for 2 or 3 minutes. This helps to warm up the crust making it a lot easier to cut and serve the slices. Top slices with whipped cream.

I had some strawberry filling left over so I placed them in individual ramekins, topped with whipped cream and chilled.

Cornflake Chocolate Chip Marshmallow Cookie

The tasty cookies above with the super long name are from the Momofuku Milk Bar Cookbook. Milk Bar is a bakery in New York that is famous for items like Crack Pie and Compost Cookies as well as these Cornflake Chocolate Chip Marshmallow Cookies. These cookies bake up big, thin and crunchy/chewy with a lot of buttery sweet flavor.

 

 

Milk Bar sweets are known for the large amount of sugar and butter incorporated into each recipe. The flavors in the cookie really come to together to create that toffee, sweet, salty flavor that is so appealing. Here is how you can make your own.

You can find the entire recipe here. Start by making the Cornflake Crunch that will be incorporated into the cookie dough later on.

 

Cornflake Crunch: Preheat oven to 275. Line a baking sheet with parchment or silpat and set aside. In a medium bowl crush cornflakes with your hands to one quarter of their original size. Add the milk powder, sugar and salt and toss to mix. Add the melted butter and toss to coat, creating small cornflake clusters. Spread clusters onto prepared pan and bake for 20 minutes until toasted and buttery smelling. Set aside to cool completely before adding to cookie dough.

 

Cookie Dough: Line a baking sheet with parchment or silpat and set aside. In a medium bowl whisk together the bread flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar for 3 minutes until light and fluffy. (the second time i made these cookies i used 2 cups bread flour and 1 1/2 stick butter, this created a cookie with a little less spread.) Add the egg and vanilla and beat for an additional 8 minutes on medium high speed.

 

 

 

It is important to beat the mixture for this amount of time to incorporate as much air as possible into the cookie. Reduce speed to low and beat in the flour mixture until a shaggy dough just barely comes together. Beat in the cornflake crunch, mini chocolate chips and mini marshmallows until dough just comes together. Using a 2 3/4 ounce scoop, portion the dough out onto a baking sheet, wrap with plastic wrap and chill for 1 hour. Preheat oven to 375 degrees. Arrange chilled dough balls on prepared baking sheet (4 dough balls per sheet, these spread a lot!) and bake for 12-18 minutes. Mine were completely done at 15 minutes. Leave cookies on sheet for a few minutes then transfer to wire rack to cool completely. Store cookies in air tight container at room temperature for 5 days or freeze for one month.

Soft Lofthouse-Style Cookies

These soft, sweet pastel treats are a perfect farewell to spring! The cookie has a light, soft almost biscuit-type texture. Definitely do not over bake these or they will be dry instead of soft. The frosting is a simple sweet confection of powdered sugar, melted butter, extract and some milk. Add a little pink food coloring for a nice pale pink tint. I topped mine off with these fantastic pale pastel sprinkles. These are great little cookies for birthday parties and all festive occasions. Here is how you can make your own.

You can find the entire recipe here. Start by whisking together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, around 3 minutes. Beat in the eggs one at a time until well mixed. Blend in extract (I used Princess Flavoring). With mixer on low and flour mixture until a dough comes together.

 

At this point I scooped out my dough using a #24 scoop and placed the dough balls on a parchment covered baking sheet and chilled in the fridge for one hour before baking. When the dough has chilled for 1/2 hour, preheat the oven to 350. When the final 1/2 hour of chilling is finished, bake the chilled dough balls for 10-12 minutes. I did mine for 10 minutes. They should look undercooked with very slightly browned edges. Transfer cookies to wire rack to cool completely.

Frosting: In a large bowl mix together the powdered sugar, melted butter, extract (I used Princess Flavoring) and milk until a smooth frosting comes together. Add a few drops of food coloring to tint the frosting. Invert the cooled cookies into the frosting, letting excess drip off into the bowl then place back on wire rack. Top with colored sprinkles. Frosting should set up in around 30 minutes but will still be soft. Store cookies in airtight container at room temperature for up to 5 days.

Sugar Cookie Dough Balls

 

I've been working on a recipe cobbled together from several recipes to make these sugar cookie dough balls. The dough bakes up to mimic the look of freshly scooped cookie dough! This is a thick, soft and moist cookie with a slight chew and a little crunch from the sugar crystal topping. Here are some photos of these little gems.

 

Ready to eat!

 

 

  Inside of sugar cookie: moist, soft crumb.

 

 

Scooping dough and adding sugar crystal topping.

 

 

Close up of dough ready to go into the oven.

 

 

Freshly baked cookies cooling on rack.

 

Chocolate Orange Crinkle Cookies

These Chocolate Crinkle Cookies are a moist, delicious chocolate lovers dream but I gilded the lily by adding a touch of orange to this already fantastic cookie.

 

 

To get a fresh citrus flavor I added 1/2 tsp. of Fiori di Sicilia, an extract of orange and vanilla used in many italian baked goods. You could also use orange extract. The combination of chocolate and orange is so very complimentary and takes this cookie to a whole other level. These cookies bake up moist, soft and almost brownie-like in the center. Here is how you can make your own.

 

You can find the recipe here. Start by lining a baking sheet with parchment or silpat. Set aside. Preheat oven to 325 degrees. Whisk together the flour, cocoa, baking powder, baking soda and salt.

 

Set aside. In a large bowl whisk together the brown sugar, eggs, espresso powder, vanilla and 1/2 tsp Fiori di Sicilia or orange extract. Set aside. In a small bowl microwave the chopped unsweetened chocolate and butter until melted and smooth.

 

 

Whisk the chocolate mixture into the egg mixture until combined. Fold chocolate mixture into the flour mixture until combined. Chill dough for 30 minutes to firm up.

 

Fill a small bowl with 1/2 cup granulated sugar and another bowl with 1/2 cup powdered sugar. Scoop the chilled dough with a #30 or #24 scoop (I used a #24 scoop) and drop into the granulated sugar.

 

Coat the dough with the granulated sugar and roll into a ball. Transfer ball to powdered sugar and roll to coat. Place on baking sheet, 6 balls per sheet and bake for 12 minutes. Let cookies cool completely on wire rack before storing.

Mint Chip Ice Cream Sandwiches

Since the weather has been so unbelievable nice in the Bay Area (think high 70's low 80's!) I decided that Mint Chip Ice Cream Sandwiches would be a perfect St. Paddy's Day treat. The mint chip sugar cookies are tinted a festive green and get their minty flavor from a one-two punch of peppermint extract and Andes Creme de Menthe Baking Chips.

 

 

The baking chips are a chocolate minty combo that really gives these cookies a refreshing flavor. To further the minty goodness I sandwiched the cookies between some mint chocolate chip ice cream. What better way to celebrate a holiday on a warm winters day (it's not even officially spring until March 20th!). Here is how you can make your own.

 

To make ice cream sandwiches, start by processing the ice cream. Soften some mint chocolate chip ice cream until its spreadable. Line an 8" x 8" baking pan (this size pan will make enough ice cream for four sandwiches) with parchment that has a 1 1/2" over hang on two sides. Spread the softened ice cream into the pan as evenly as possible, around 1/4" to 1" thick, then place pan in freezer to solidify.

You can find the recipe for the cookies here. Start by lining a baking sheet with parchment or silpat and set aside. Preheat oven to 350. Whisk together the flour, baking powder, baking soda, cream of tarter and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar until fluffy.

 

Beat in the eggs and peppermint extract. Add the green food color a few drops at a time until the desired shade of green is created. Beat in the flour mixture until just combined then beat in the semi-sweet chocolate chips and the Andes Creme de Menthe Baking Chips.

 

Using a cookie scoop (I used a #24, 3 Tbl. scoop), scoop dough onto the prepared sheet (I started with five scoops but ended up doing six scoops per sheet). Bake for 10 minutes or until the tops begin to crack but still look shiny. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

 

When cookies are completely cooled remove ice cream from freezer. Run a sharp knife around edges of pan and lift out ice cream onto a cutting board. Gather the cookies to be used for the ice cream sandwiches then use a round cookie cutter a little smaller than the cookies and cut out the ice cream.

 

Sandwich the cookies and ice cream together and return to the freezer to harden for around 15 minutes before serving. If you are not eating these right away wrap each ice cream sandwich in plastic wrap and transfer the sandwiches to a ziplock freezer bag and keep in the freezer.

Chocolate Chip Oatmeal Cookies

These Chocolate Chip Oatmeal Cookies are King Arthur Flours 2015 Recipe of The Year so of course I had to bake up a batch and see for myself.

 

The recipe is a little different for a typical chocolate chip recipe in that is has an addition of oats to the batter which makes a thick, slightly chewy cookie.

 

There are also a lot more chocolate chips than a typical chocolate chip which ensures chocolate in every bite. I think this cookie will appeal to a lot of different people, kids and adults alike. Here is how you can make your own.

You can find the entire recipe here. Start by preheating oven to 325. Line a baking sheet with parchment or silpat. Set aside.

 

In the bowl of an electric mixer fitted with the paddle attachment beat together the sugars and butter until creamy and smooth. Add the egg and yolk and vanilla beating until well combined.

 

Whisk together the flour, oats, baking powder, baking soda and salt. Beat into the butter mixture. Beat in the chocolate chips.

 

Using a #24 scoop, scoop out balls of dough and slightly flatten with palm of hand. Place balls approximately 1 1/2" apart on baking sheet and bake for 12 to 15 minutes or until light brown with shiny middles. Let cool completely before storing in an airtight container.

Pink & Gold Valentine Sugar Cookies

 

These pretty Valentine sugar cookies are a perfect combination of girly colors: rich rose pink and shimmery gold. These cookies were made as favors to be given out at the end of a birthday party. Each cookie was individually bagged and tagged ready to take home. Each cookie is a large 4" size and made with my favorite sugar cookie recipe and royal icing.

 

 

The pink royal icing base is made with Wilton Rose Icing Color. The gold scroll work and border is made by tinting white icing with a small amount of brown icing color. The gold shimmer is made by brushing Wilton Gold Pearl Dust over the dry cookies then combining the gold dust with a high proof alcohol or flavored extract for a gold paint that is used on the scroll work and border. The alcohol evaporates and leaves behind a beautiful shiny gold finish. Here are some photos of the process.

 

 Cookie base flooded with Rose Pink Royal Icing. 

 

Scroll work piped with lightly tinted brown royal icing.

 

Dot border piped with royal icing.

 

Dry cookies brushed with Wilton Gold Pearl Dust for shimmer and sparkle.

 

Scroll work and dot border are brushed with gold "paint" made from a mixture of the gold pearl dust and some lemon extract or high proof alcohol such as EverClear. The alcohol evaporates and leaves behind a beautiful shiny gold color.

Double Flower Sugar Cookies

What's better than a sugar cookie? TWO sugar cookies! And well, everything tastes better on a stick! These double flower sugar cookies are easy to make and a fun treat for Valentines Day or anytime. Here is how you can make your own.

Bake an even number of flower shaped sugar cookies (one for the front and one for the back) and let cool completely before icing. Make a double batch of royal icing and divide in half.

 

 

I like to line and fill with the same icing so I make all mine a medium consistency. Tint one half yellow and set aside. Divide the rest of the icing in half again. Set the white aside. Tint the remaining icing a spring green set aside. Line and fill all cookies with the yellow icing. Set aside to dry.

 

 

Meanwhile make centers for the flowers using the green icing and pipe rounds onto parchment paper. Set aside to dry.

 

 

When the cookies are dry pipe the white scroll onto each petal of the icing. Remove one of the green centers and place in the center of the cookie onto the wet icing. Pipe yellow dots onto green centers. Let cookies dry overnight.

Next day, turn one cookie upside down. Fill with yellow icing and place popsicle stick into icing and top with another cookie.

 

 

Repeat with all cookies and let dry completely before handling. When dry, use the yellow icing and pipe yellow dots onto the side of the cookie sandwich. Let dry completely before storing or bagging up for gift giving.

 

Custardy Apple Tartelettes

These little apple tartelettes are a take on the Dorie Greenspan's Custardy Apple Squares. Instead of baking in an 8" pan then cutting into squares, I used a mini pie pan set and made four little tartelettes with two extra in ramekins.

 

 

To spice up this simple fruit dessert I added ground ginger, cinnamon and fresh nutmeg and then dropped into the batter 1/2 cup of crystallized ginger pieces. This dessert bakes up crisp and brown on the outside with a custard like center.

 

 

You can bake longer for a less custardy texture if you prefer. The apples are thinly sliced on a mandoline, taking only a few minutes. The apples are then mixed with a thin batter and scooped into the mini pie pan.

 

 

I baked mine for around 25 minutes to keep a custardy texture. 35-40 minutes for a crisper top and more solid center. Serve the tartelettes warm with a dusting of powdered sugar and a scoop of vanilla ice cream. Here is how you can make your own.

 

 

You can find the entire recipe here. Spray the inside of a non-stick mini pie pan with Pam and set aside. Preheat oven to 400 degrees. Peel then slice the apples using a mandoline to around 1/16 thick. (I used Granny Smith and Pink Lady Apples). Set aside.

 

 

In a large bowl whisk the eggs, sugar and salt until pale yellow. Whisk in the vanilla, milk and melted butter. In a medium bowl whisk together the flour and baking powder. I added 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon nutmeg and 1/2 cup crystallized ginger pieces.

 

I arranged some of the apple slices on top in a swirl pattern with a sprinkle of sugar.

Add the flour mixture to the egg mixture and whisk until smooth. Add the apples and stir to coat. Divide the apple mixture evenly between the four mini pie pans. I poured the leftovers into two medium ramekins.

 

Bake for 25 - 40 minutes depending on how firm you like the center. Tops should be dark browned and bubbling. Remove from oven and let cool for 15 minutes before removing from pan. Dust with powdered sugar and serve warm with vanilla ice cream. This is also good served at room temperature with whipped cream.