Lemon Curd Mascarpone Fresh Raspberry Tart

My oldest Hungry Puppy asked if she could make something today.  I said sure!  She decided cookies with frosting and fresh raspberries on top.  Somehow, those cookies morphed into this tart.  My Hungry Puppy has been a little hot and cold about baking recently, and I think I have figured out why. When I ask her if she wants to do a baking project with me, she is usually reluctant.  She really gets excited in the kitchen when she comes up with her own idea on her own time and wants to make it herself without help.  Which means I need to encourage that as much as I can.  Today, she made this tart crust while I was taking a nap.  And she totally nailed it.  The rest of the tart had a little drama with it: burning her wrist...having the rim of the tart pan slip off and break her crust...picking wild raspberries specifically for this tart and then dropping them all in the dirt and having to start over...  This tart was a labor of love for her, and she was amazing. Afterward, she declared it worth all of the blood sweat and tears she put in!  This tart is filled with sweetened mascarpone, home made lemon curd, fresh picked wild raspberries and topped with a raspberry glace.  A perfect combination of sweet, tart, and fresh!  Tart crust recipe found here.

Mascarpone Lemon Curd Fresh Raspberry Tart

Tart Dough:
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed
Glace:
1/2 cup granulated sugar
1 Tablespoon cornstarch
1/2 cup raspberry puree
1/4 cup water

Filling:
8 ounces (1 cup) mascarpone cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup lemon curd (home made or store bought)
2 cups fresh raspberries

For the tart crust, combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.

Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).  Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Preheat the oven to 350F. 

Once chilled, prick all over the bottom of the dough with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling.

For the glace, in a small saucepan, stir together the sugar and cornstarch.  Add the raspberry puree and water and cook over medium high heat, stirring constantly until mixture thickens and boils.  Boil for about 1 minute, then remove from heat and cool.  Mixture should pour easily from a spoon when warm.  If too thick, just add a little water until the desired consistency is reached.

For the filling, stir together the mascarpone, powdered sugar, and vanilla until well blended and smooth.  Spread the mascarpone mixture over the bottom of the cooled tart crust.  Spoon the lemon curd over the mascarpone and spread evenly.  Sprinkle the raspberries evenly over the lemon curd.  Drizzle the glace over the raspberries.  Use as much or little as you'd like.  We had some left over.  Chill the tart for several hours, or overnight before slicing.  Makes 8 - 12 servings.

Enjoy!  -Cardamommy

S'mores Granola

I found a recipe on Food Network for s'mores granola, and it was a no brainer that it would be coming out my kitchen.  I love granola, and I totally love s'mores.  I think that I mostly love the marshmallow and chocolate together.  In fact, I confess that last time we had real roast your marshmallow s'mores, I sandwiched my warm gooey toasty marshmallow between two chocolate squares.  I don't regret it.  And I would totally do it again.  For this recipe, I used marshmallow bits so I didn't have to worry about stale marshmallows, because no.  Also, I drizzle the chocolate over the top of the granola/marshmallow bit mixture to get a more even distribution of the chocolate flavor. Oatmeal and Golden Grahams are sweetened and baked with honey and brown sugar, then tossed with marshmallow bits and drizzled with melted chocolate.  Breakfast anyone?

S'mores Granola

4 Tablespoons butter, melted
3 Tablespoons packed brown sugar
3 Tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup quick oats
3/4 cup old fashioned oats
1 1/2 cups Golden Grahams cereal
3/4 cup marshmallow bits
1/2 cup semi sweet chocolate chips, melted

Preheat the oven to 350F.  Lightly grease a rimmed baking sheet.

In a large bowl, stir together the butter, brown sugar, honey, vanilla, and salt until combined.  Add the quick oats, old fashioned oats, and cereal and stir until the mixture is evenly coated.  

Spread the oat mixture on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, stirring once halfway through baking, or until golden.  Remove the granola from the oven and let cool.  Sprinkle the marshmallow bits into the granola, then drizzle the melted chocolate over the top.  Let the chocolate set completely before storing.  Makes about 6 cups.

Enjoy!  -Cardamommy

Ooey Gooey Brownies

I found this recipe just recently and it spoke to me.  Not even kidding.  Seriously, if you don't believe that fudgy brownies, marshmallow cream, and chocolate rice krispies can talk, then I'm not sure we can be friends.  These bars totally reminded me of these Peanut Butter White Chocolate Rice Krispies Brownies that I made a while back, except just a touch different.  The brownie base is incidentally exactly the same.  The second layer of these Ooey Gooey Brownies is marshmallow cream instead of frosting.  The top rice krispies layer is soft and gooey marshmallow rice krispies treats instead of the firmer chocolate based cereal treat.  

Ooey Gooey Brownies

Brownie:
1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract

Marshmallow Cream Filling:
1 7 ounce container marshmallow cream
1/4 cup shortening
1/4 cup powdered sugar
1/2 teaspoon clear vanilla

Chocolate Rice Krispies Treat:
3 cups (6 ounces) mini marshmallows
2 Tablespoons butter
3 cups chocolate rice krispies cereal

Preheat the oven to 375F.  Lightly spray an 9x9 inch square pan with cooking spray.

In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder.  Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth.  Pour the batter into the prepared baking dish and smooth the top.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.

For the marshmallow cream filling, stir together the marshmallow cream, shortening, powdered sugar, and vanilla until smooth.  Spread evenly over the cooled brownies.

For the chocolate rice krispies treats, place the marshmallows and butter in a large bowl and microwave in 30 second intervals, stirring after each, until melted and smooth.  Stir in the cereal until evenly coated.  Drop scoops of the rice krispies mixture over the marshmallow cream filling and gently pat it evenly over the bars.  Let cool completely before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Rainbow Layer Cake

My sister and her two kids have been staying with me for the last two weeks and it has been so fun to have them here.  My niece had her 4th birthday while she was here, so of course I had to make her a fabulous birthday cake!  I saw the idea for this cake, and figured it couldn't be too hard.  I've seen recipes making this cake from scratch, but I decided to use cake mixes.  Just for simplicity.  And for my sanity. Sometimes the two go hand in hand.  I prepared the mixes using a whole egg instead of just the egg white called for on the package, and I baked the cakes in a 9 inch round cake pan.  For the frosting, you can use home made or storebought.  I made my own frosting, and I'll tell you what.  It totally elevated this cake.  This cake was devoured in record time, and it was enormous.  When you look at the frosting recipe, don't panic.  It looks like a gigantic recipe.  And it kind of is.  But keep in mind that this is a gigantic cake.  Six layers people. We're talking cake for days weeks.  If you decide to use storebought frosting, you will need 3 cans of whichever flavor you want.  For the colorful licorice, I had some technical difficulty.  Originally, I placed the licorice at an angle and trimmed the tops, thinking that it would be not to hard to cut the cake at an angle to match the licorice.  I was wrong.  After reducing several pieces of cake to a giant pile of crumbs, I repositioned the licorice to be straight up and down, which made it no big deal to slice.  This cake looks amazing when decorated, and is so fun when you slice into it!

Rainbow Layer Cake

Cake:

Pillsbury Red Cake Mix Pouch (8.25 ounces)

Pillsbury Orange Cake Mix Pouch (8.25 ounces)

Pillsbury Yellow Cake Mix Pouch (8.25 ounces)

Pillsbury Green Cake Mix Pouch (8.25 ounces)

Pillsbury Blue Cake Mix Pouch (8.25 ounces)

Pillsbury Purple Cake Mix Pouch (8.25 ounces)

4 cups water, divided (2/3 cup for each cake mix)

1 1/2 cups oil, divided (1/4 cup for each cake mix)

6 eggs (1 for each cake mix)

Frosting:

3 sticks butter

1 1/2 cups vegetable shortening (preferably Crisco)

1/4 teaspoon salt

1 1/2 teaspoons lemon extract

1 1/2 teaspoons almond extract 

1 1/2 tablespoons meringue powder

3 pounds powdered sugar

4 tablespoon milk (optional)

3 packages of rainbow colored licorice

Gummy Bears

Rainbow Sprinkles

Preheat the oven to 350F.  Grease and flour 2 9 inch round cake pans.

For the cake, prepare the red cake mix using 2/3 cup water, 1/4 cup oil, and 1 egg.  Stir until well blended, then pour the batter into one of the prepared pans.  Repeat process with the orange cake mix, pouring the batter into the second prepared pan.  Bake the cakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.   Cool for several minutes in the pan, then turn the cake out of the pan and let cool completely on a cooling rack.  Repeat the process with the yellow, green, blue, and purple cake mixes, regreasing and flouring the pans between uses.  Cool all of the cake layers completely.

For the frosting, cream together the butter, shortening, and salt in the bowl of a stand mixer. Add the lemon and almond extracts and beat until well blended. Turn off the mixer and add the meringue powder and half of the powdered sugar. Mix on low speed until blended. Mix in the remaining powdered sugar a little at a time, and scraping down the sides and bottom of the bowl, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy.  If the icing seems too thick to spread, beat in enough milk to reach the desired consistency.

To assemble the cake, level the cakes if necessary.  Spread a little bit of frosting on a serving plate to adhere the first layer to the plate.  Place the purple cake layer upside down on the plate.  Spread with a thin layer of frosting.  Place the blue cake layer upside down on top, and spread with a thin layer of frosting.  Repeat with the green layer, then the yellow layer, then the orange layer, then the red layer on the very top.  Spread frosting over the top and sides of the cake.  Press the licorice onto the sides of the cake, in the red, orange, yellow, green, blue, purple pattern until the entire circumference of the cake is covered with licorice.  Using kitchen shears, trim off the licorice that extends over the top of the cake.  Sprinkle the rainbow sprinkles over the top of the cake, and place the gummy bears around the top edge of the cake.  Makes 36 - 48 servings.

Enjoy!  -Cardamommy

Coconut Mint Macaroon Brownies

I saw this idea in a King Arthur Flour catalog a while back, and I totally wanted to create it on my own from scratch.  I put it on my to do list and was so excited to make it!  And then things got totally nuts.  And all baking motivation completely left me.  And so I kind of ended up having to force myself to make these brownies.  Which led me to cheat a little bit.  I used a boxed brownie mix.  And you should too if you want to/need to.  Or you can use your favorite brownie recipe and make them from scratch.  Either way, you win, because these bars will be on your plate.  Also, do you remember these Chocolate Dipped Mint Coconut Macaroons?  I do.  In fact, I think of them often and how amazing they were.  I get it.  Coconut and mint and chocolate do not sound like a match made in heaven. But they totally work.  I swear.  Try it.

Coconut Mint Macaroon Brownies

Brownies:
18 ounce Brownie Mix (or use your favorite homemade recipe!!)
Ingredients called for on the box

Macaroon:
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon mint extract
3 cups shredded coconut
1/2 cup all purpose flour

Preheat the oven to 350F.  Line a 9x9 inch square pan with foil and grease the foil.

Prepare the brownies according to the package directions.  

While the brownies are baking, in a large bowl stir together the eggs, sugar, vanilla, and mint extract until smooth.  Add the coconut and flour and stir until well combined.  

When the brownies are almost done (the edges should be pulling away from the sides, but a toothpick inserted in the center will have a bit of batter), remove them from the oven and spoon the coconut macaroon mixture evenly over the top.  Return the pan to the oven and continue baking for 25 to 30 minutes, or utnil a toothpick inserted in the center comes out clean.  Let brownies cool completely in the pan.  Use the foil to lift the cooled brownies out of the pan and cut into bars.  Makes 16 bars.

Enjoy!  -Cardamommy

White Cake with Lemon Curd and Mascarpone Frosting

This cake started with lemon curd.  I really really wanted to try this microwave lemon curd from King Arthur Flour.  So I did, and it worked out really well.  It was fairly quick and easy, and the flavor is super bright tart and lemony.  So then.  I have 2 cups of lemon curd in the fridge.  What to do.  We decided to make a cake.  Sort of by chance, I found a beautiful white cake recipe also on King Arthur Flour. It. Was. Incredible.  The batter was so smooth and satiny, I just knew it was going to bake up delightfully.  Instead of using vanilla extract, I used lemon with the almond and the flavor was really nice.  Not super almond, not super lemon, but a fantastic combination.  Finally, I topped this crazy cake off with some mascarpone frosting.  Enough said.  The tart lemon curd was a perfect compliment to the fluffy white cake and sweet and rich frosting.  Definitely a success! Note: You will need to make the lemon curd the day before you assemble the cake. 

White Cake with Lemon Curd and Mascarpone Frosting

Lemon Curd:
1 cup fresh lemon juice
1 cup granulated sugar
1/2 cup butter
2 eggs

White Cake:
2 3/4 cups (326g) cake flour
1 2/3 cup (333) granulated sugar 
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 Tablespoons, 170g) butter, room temperature
4 large egg whites
1 egg
1 cup (227g) full fat vanilla yogurt or 1 cup (227g) whole milk
1 teaspoon lemon extract
1 teaspoon almond extract

Mascarpone Frosting:
2 sticks butter, room temperature
8 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 vanilla bean, split and seeds scraped out
4 cups powdered sugar

For the lemon curd, combine the lemon juice, sugar, butter and eggs in an 8 cup glass bowl or measuring cup.  If you use a smaller bowl, your curd may boil over in the microwave.  Microwave in 1 minute increments, stirring the lemon curd well after each.  When the lemon curd thickens and coats the back of a spoon it is done.  The temperature should be at least 185F.  This will take between 4 and 10 minutes.  

Stir the lemon curd, transfer to a container with a lid and refrigerate until the curd is chilled and firm.Preheat the oven to 350F.  Grease and flour two 8-inch round cake pans.

Place the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer and mix on low speed to blend.  Add the butter and mix until incorporated and the mixture looks like damp sand.  Beat in the egg whites, one at a time, beating well after each addition, followed by the whole egg, beating well until incorporated.  Make sure that you are scraping down the sides of the bowl as you go.

Combine the yogurt (or milk) and extracts in a small bowl.  Add one third of the mixture to the batter and beat for 1 to 2 minutes, scraping the sides and bottom of the bowl.  Add another third then beat for 1 to 2 minutes, followed by the remaining third and beat for 1 to 2 minutes.

Pour the batter into the prepared pans and smooth the tops.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for several minutes.  Turn the cakes out of the pans and cool completely on a cooling rack.

For the frosting, cream together the butter and mascarpone cheese until smooth.  Beat in the vanilla extract and vanilla bean seeds.  Beat in the powdered sugar, one cup at a time, until incorporated.  Continue to beat until light and fluffy.

To assemble the cake, trim the domes off the tops of the cakes if necessary.  Cut each cake layer in half horizontally, giving you 4 thinner cake layers.  Place one cake layer on a serving plate and spread about 1/3 cup of lemon curd on top.  Place the second cake layer on top.  Spread another 1/3 cup of lemon curd on top and place the third cake layer on top.  Spread another 1/3 of the lemon curd on top and place the final cake layer on top of the stack. You will have leftover lemon curd, just store it for another use.  Frost the top and sides of the cake with the mascarpone frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Chocolate Strawberry Cake

My older sister and I came up with the idea for this cake when I was out visiting her a couple of months ago. We made it quick version, and I loved it so much that I had to come home and make it again.  The best thing about this cake is that you can make it completely from scratch, or you can use a box mix and it is still super delicious!!  Sweet strawberry jam fills this super light and fudgy cake covered in chocolate strawberry frosting.

Chocolate Strawberry Cake

Chocolate Cake:

1 ½ ounces semi sweet chocolate chips                               

2/3 cup milk

2/3 cup hot water

2/3 cup mayonnaise

2 eggs

1 teaspoon vanilla extract
1 teaspoon coffee extract

1 ½ cups granulated sugar

1 ½ cups all purpose flour

2/3 cup cocoa powder

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

Chocolate Strawberry Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon coffee extract
1/2 cup cocoa powder
4 cups powdered sugar
1/2 cup strawberry jam

1/2 cup strawberry jam, for assembly

Preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper rounds.  Grease the parchment paper, set aside.

In a medium microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 1 minute, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, or with a stand mixer, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Divide the batter equally among the pans. 

Bake the cakes for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and place on cooling racks for about 10 to 15 minutes.  Turn out the cakes onto the cooling racks and peel the parchment paper off the bottoms of the cakes.  Let the cakes cool completely before frosting.

For the frosting, Cream together the butter, shortening, vanilla, and coffee extract.  Beat in the cocoa powder.  Gradually beat in the powdered sugar, one cup at a time, until incorporated.  Mixture will be very thick and a bit crumbly.  Add the strawberry jam and beat until incorporated and frosting is smooth.

Place one cake layer on a serving plate and spread the 1/2 cup of strawberry jam on top.  Place the second cake layer on top.  Frost the top and sides with the chocolate strawberry frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Sugar Cookie Fruit Pizza

I have a hard time getting excited about fruit pizzas with cream cheese.  I like cream cheese, but maybe I don't love cream cheese?  Sometime I really enjoy cream cheese frosting, but other times maybe not?  I'm not sure I can actually pinpoint where I stand on the cream cheese issue.  Let's call it on a case by case basis, shall we?  So, when I stumbled across a picture of a fruit pizza with chocolate sauce, well, of course that was happening.  I've been meaning to put this together for a while, but I figured that the 4th of July would be a perfect time for it.  A super simple sugar cookie crust is topped with an irresistible chocolate sauce and strawberries, blueberries, and white chocolate chips.  You can substitute other berries if desired, or marshmallows instead of the white chocolate chips.


Sugar Cookie Fruit Pizza

Cookie Crust:
1 box vanilla cake mix
2 eggs
1/3 cup oil

Chocolate Sauce:
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
2 Tablespoons butter
3 Tablespoons milk
1 cup powdered sugar

Topping:
1/2 - 1 cup blueberries
1/2 - 1 cup sliced strawberries
1/2 cup white chocolate chips

Preheat the oven to 350F.  Set out a 12 or 14 inch pizza pan.  If your pan has holes in the bottom, line it with parchment paper.

For the cookie crust, combine the cake mix, eggs, and oil in a large bowl.  Stir until well combined.  Place the cookie dough on the pizza pan and pat it to the edge of the pan.  Bake in the preheated oven for 12 to 14 minutes, or until golden brown.  Remove from the oven and let cool completely on the pan.

For the chocolate sauce, place the chocolate chips, butter, and milk in a microwaveable bowl.  Heat in 30 second intervals, stirring after each, until melted and smooth.  Stir in the powdered sugar.  Continue stirring until the sauce is smooth and glossy.

Spread the chocolate sauce over the cookie crust, leaving about 1/2 inch of bare cookie along the outside edge.  Immediately sprinkle the blueberries, strawberries, and white chocolate chips on top of the chocolate sauce.  Let the pizza cool and set before slicing.  Makes 16 servings.

Enjoy!  -Cardamommy

No Bake Fluffernutter Oatmeal Bars

This is such a fast and easy no bake recipe, you will barely believe it.  I threw these together in a flash with hardly any work at all!  These chewy bars aren't too sweet and have a lovely marshmallowy peanut butter flavor.  The chocolate chips add the perfect amount of chocolate flavor without overpowering the marshmallow and peanut butter. I am not even kidding, my Hungry Puppies loved these little bars so much.  They've already asked me to make them again!  Original recipe found here.

No Bake Fluffernutter Oatmeal Bars

1 cup creamy peanut butter 

1 container (7 ounces) marshmallow cream

1 teaspoon vanilla extract

½ cup powdered sugar

1 ¾ cup quick oats

1/2 cup mini chocolate chips

Line an 8x8 inch square pan with foil and spray the foil with cooking spray.

In a large bowl, beat together peanut butter, marshmallow cream, and vanilla extract until incorporated.  Beat in the powdered sugar, oats, and mini chocolate chips.  Press the mixture into the prepared pan.

Refrigerate until set.  Use the foil to lift out the bars and cut into squares.  Makes 16 bars.

Enjoy!  -Cardamommy