Halfway Cookie Bars

I have never in my life heard of these cookies.  Not that I'm some kind of walking encyclopedia of baked goods or anything.  As usual, I had to give them a try, and the results are amazing.  I started with this recipe, cut it in half, and swapped out the chocolate filling for chocolate and nutella.  Definitely a brilliant plan, especially when you consider that my oldest Hungry Puppy asks me for Nutella sandwiches all the time. She's kind of a nutella fan.  These cookie bars start with a sugar cookie base, are filled with nutella and chocolate chips, and are topped with a brown sugar meringue.  We can't get enough of them!

Halfway Cookie Bars

1 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup butter, room temperature
1/4 cup granulated sugar
1/2 cup brown sugar, separated
1 egg, separated
1 1/2 teaspoons water
1/2 teaspoon vanilla extract
3 ounces (about 1/3 cup) nutella, softened slightly in the microwave
3 ounces (about 1/2 cup) chocolate chips

Preheat the oven to 350F.  Line a 9x9 inch square baking pan with a length of parchment paper, letting the edges hang over the sides of the pan.  Spray the parchment and edges of the pan lightly with cooking spray.

In a medium bowl, stir together the flour, salt, baking soda, and baking powder.  In a large bowl, cream together the butter, granulated sugar, and 1/4 cup of the brown sugar.  Beat in the egg yolk (reserving the egg white), water, and vanilla extract until well blended.  Add the flour mixture and beat until the mixture is crumbly.  Press the mixture evenly onto the bottom of the prepared pan.

Spread the softened nutella evenly over the cookie layer, then sprinkle the chocolate chips evenly over the top of the nutella.

Place the egg white in a bowl and beat with a mixer until foamy.  Continue to beat the egg white while gradually adding the remaining 1/4 cup brown sugar, until soft peaks form.  Spread the meringue evenly over the chocolate chip/nutella layer.  Place a square of greased parchment paper directly on top of the meringue.  

Bake the cookie bars for about 20 minutes, then remove the parchment and bake for an additional 5 minutes.  Remove the pan from the oven and let cool completely.  Using the parchment paper as handles, lift the bars out of the pan and cut into bars.  Makes 12 to 16 servings. 

Enjoy!  -Cardamommy

Lemon Meringue Ice Cream Pie

I am so excited about this ice cream pie.  I can't even express to you my bliss.  This was my very first time making lemon curd, and I have to say it wasn't the best experience ever.  So.  I made some changes and had a much easier time of it.  The lemon curd is amazing.  It might be my new most favorite thing to eat.  This pie was a huge hit!  Original recipe found here.

Lemon Meringue Ice Cream Pie

Lemon Curd:
2 eggs
2 egg yolks
6 Tablespoons (3/4 stick) butter
1 cup granulated sugar
Juice of 2 lemons (6 Tablespoons)
Zest of 2 lemons
Pinch of salt

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter

1/2 gallon vanilla ice cream, softened, divided

Meringue:
4 egg whites, room temperature
Pinch of cream of tartar
6 Tablespoons granulated sugar

For the lemon curd , whisk the eggs and egg yolks in a small bowl.  Set aside.  Melt the butter in a small saucepan over medium-low heat.  Whisk the sugar, lemon juice, lemon peel, and salt into the butter.  Whisk in the eggs.  Continue cooking, whisking constantly until the mixture thickens and reaches about 180F.  Do not boil.  Transfer the lemon curd to a small bowl, and press a piece of plastic wrap directly on the surface.  Chill at least four hours (can be made 2 days in advance, store covered in the refrigerator).

For the crust, preheat the oven to 350F.  Combine the flour, sugar, and salt in a bowl.  Cut in the butter until mixture resembles coarse crumbs.  Press into a 9 inch pie plate.  Bake for 15 minutes, or until the crust is lightly browned.  Remove from the oven and let cool to room temperature.  

Spoon half of the ice cream into the cooled crust, and spread evenly.  Spread the lemon curd evenly over the ice cream.  Freeze about 2 hours.  Spread the remaining ice cream evenly over the lemon curd.  Freeze about 2 hours.

For the meringue, place the egg whites and cream of tartar in a medium bowl.  Beat egg whites on high until frothy.  Add sugar, 1 tablespoon at a time, while continuing to beat.  Beat until stiff peaks form.  Spoon the meringue over the pie, spreading all the way to the edges (can be made one day in advance, just spread meringue then freeze).  Use a kitchen torch to toast the meringue until golden , or place pie in a preheated 500F oven until meringue is golden(about 3 minutes , watch closely!), or place pie under the broiler until meringue is golden (watch closely!).  Cut pie and serve immediately.  Makes 8 to 10 servings.

Enjoy!  -Cardamommy

Coconut Lime White Chocolate Meringue Pie

Today's recipe is comes straight to you from the inner workings of my psyche.  I wanted to make a coconut cream pie.  With lime!  Because coconut and lime are so yummy together.  But then, I can't leave out the white chocolate either.  Hmmm.  And the leftover egg whites?  What should I do with those?  Put them all together and get a totally fabulously delicious creamish meringueish pie.  Amazing.  

Coconut Lime White Chocolate Cream Pie

Crust:

1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter

¾ cup shredded coconut

1 teaspoon lime zest

Coconut Filling:

¾ cup granulated sugar

3 tablespoons cornstarch

2 ½ cups milk

4 egg yolks, lightly beaten

2 tablespoons butter

1/2 teaspoon vanilla

1/2 teaspoon coconut extract

1 cup shredded coconut

1 teaspoon lime zest

White Chocolate Layer:

6 ounces white chocolate

1 Tablespoon butter

Vanilla Coconut Meringue Layer:

4 egg whites, room temperature

1/2 teaspoon vanilla

1/2 teaspoon coconut extract

½ teaspoon cream of tartar

¼ cup sugar

¼ cup shredded coconut

Preheat the oven to 350F.

For the crust, combine the flour, sugar, salt, coconut, and lime zest. Cut in the butter until crumbly. Press onto the bottom and up the sides of a 9 inch pie plate. Bake for 15 minutes, until golden.

While the crust bakes, make the filling. For filling, in a medium saucepan stir together granulated sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat and cook 2 more minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a simmer, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Stir in the butter, vanilla, coconut extract, coconut, and lime zest. Cover surface with plastic wrap; cool about 30 minutes.

While the filling is cooling, place the white chocolate and butter in a double boiler, saucepan, or microwavable bowl. Heat white chocolate mixture carefully, stirring frequently, until melted and smooth.  Spread onto bottom of crust. Pour coconut filling over white chocolate layer, spreading evenly.

For the vanilla coconut meringue, in a mixing bowl combine the egg whites, vanilla, coconut extract, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff, glossy peaks and sugar dissolves.

Spread meringue over warm filling, sealing to edge of crust. Sprinkle with the 1/4 cup coconut. Bake at 350F for 30 minutes. Cool on a wire rack for 60 minutes. Chill for 3 to 6 hours for before serving; cover for longer storage. Makes 8 Servings.

Enjoy!  -Cardamommy

Coconut Key Lime Meringue Pie

I have had this recipe on my "to do" list for about a year now, and am just getting around to it.  The weather is cooling down a bit here, and I am excited to use my oven!  We're going to give a normal Key Lime pie a bit of a spin by adding coconut milk to it.  I love the combination of coconut and lime and this pie definitely does not disappoint.  The meringue topping is a perfect light compliment to this delicious pie, and is a great way to use up some of those 7 egg whites you now have lying around.

Coconut Key Lime Meringue Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter

Coconut Lime Filling:
1 can (14 ounces) sweetened condensed milk (I used low fat)
1 can  unsweetened coconut milk
1/3 cup key lime juice
7 large egg yolks

Meringue:
4 (reserved) egg whites
1 teaspoon vanilla extract
1/2 cup sugar

For the crust, preheat the oven to 350F.  Mix the flour, sugar and salt in a medium bowl.  Cut in the cold butter using a fork or pastry blender until the mixture looks like coarse crumbs.  Press onto the bottom and up the sides of a 9 inch pie plate.  Bake for 15 minutes, or until golden brown.  Remove from oven and reduce the oven temperature to 325F.

While the crust is baking, prepare the filling. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, key lime juice, and egg yolks until well blended and smooth.  Pour the filling into the hot crust and bake about 35-40 minutes or until set but slightly wobbly in the center.  About five minutes before the pie is done, begin making the meringue.

For the meringue, in the bowl of a stand mixer fitted with the whisk attachment, place the 4 egg whites and vanilla.  Turn mixer to medium speed.  When egg whites become frothy, increase mixer speed to high and start slowly adding the sugar, a tablespoon at a time until stiff peaks form.  Spread the meringue over the hot filling, spreading it all the way to the edges of the pie plate to seal.  Bake the pie for an additional 12 minutes or until the meringue is golden brown.  Cool for about an hour on a wire rack, then two to three more hours in the refrigerator before serving.  Makes about 8 servings.  

Enjoy!  -Cardamommy

Double Chocolate Meringue Cookies

These look like plain old ordinary typical run of the mill meringues, right?  Sure, on the outside.  They have a little surprise for you, though.  Once you break through that light as air outer shell, there is a chewy gooey chocolatey center inside. 

Double Chocolate Meringue Cookies

1/2 cup powdered sugar

1 teaspoon cornstarch

1 1/2 Tablespoons cocoa powder

2 egg whites

1/4 cup granulated sugar

1/8 teaspoon cream of tartar

1/8 teaspoon salt

3/4 teaspoon vanilla

1/2 teaspoon vinegar

1/2 cup chocolate chips

Preheat oven to 300F.  Line a baking sheet with parchment paper.

Stir together the powdered sugar, cornstarch, and cocoa powder in a small bowl.  In a double boiler, or a bowl set over a pot of simmering water, whisk together the egg whites and granulated sugar until the sugar is dissolved and the mixture is warm.  Remove from the heat and whisk in the cream of tartar and salt.  

In the bowl of a stand mixer or with a hand mixer, beat the egg white mixture until stiff peaks form, then beat in the vanilla and vinegar.  Fold in the powdered sugar mixture and the chocolate chips.  Drop rounded tablespoonfuls on the prepared baking sheet.  Bake for 30 minutes.  Remove from oven and transfer to a wire rack to cool completely.  Makes about 15 meringue cookies.

Enjoy!  -Cardamommy

Grapefruit Meringue Pie

I got the inspiration for this pie from a citrus meringue pie recipe.  I figured that if it worked with orange or lemon or lime, why not grapefruit?  Just because I've never seen a grapefruit pie, doesn't mean they don't exist, or that I can't just make one up!  So that's where we are.  I used a basic meringue pie model, and came up with this pie.


As with the Grapefruit Sugar Cookies, the grapefruit flavor is very subtle.  You can tell that it is citrus and grapefruit, but it doesn't scream at you.


Grapefruit Meringue Pie


Pastry Crust:
1 cup all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter


Grapefruit Filling:
1 cup sugar
4 Tablespoons cornstarch
4 Tablespoons flour
1/2 teaspoon salt
1 cup water
1 1/2 cups grapefruit juice, divided
4 egg yolks, beaten (egg whites reserved)
2 Tablespoons butter
2 teaspoons grated grapefruit zest


Meringue:
4 (reserved) egg whites
1 teaspoon vanilla extract
1/2 cup sugar


For the crust, preheat the oven to 350F.  Mix the flour, sugar and salt in a medium bowl.  Cut in the cold butter using a fork or pastry blender until the mixture looks like coarse crumbs.  Press onto the bottom and up the sides of a 9 inch pie plate.  Bake for 15 minutes, or until golden brown.  Remove from oven and set aside to cool.


In a large saucepan, combine the sugar, corns starch, flour, and salt.  Gradually stir in the water and 1 cup of the grapefruit juice until smooth.  Cook over medium-high heat, stirring constantly until the mixture is thick and bubbly. 


Place the egg yolks in a medium sized bowl.  Slowly pour a small amount of the hot mixture into the egg yolks, whisking constantly.   Return the egg yolk mixture to the pan, still whisking constantly.  Bring the mixture to a gentle boil, stirring constantly for about 2 minutes.  Remove from the heat and stir in the remaining 1/2 cup grapefruit juice, butter, and grapefruit zest.  Pour into the prepared crust.


For the meringue, in the bowl of a stand mixer fitted with the whisk attachment, place the 4 egg whites and vanilla.  Turn mixer to medium speed.  When egg whites become frothy, increase mixer speed to high and start slowly adding the sugar, a tablespoon at a time until stiff peaks form.  Spread the meringue over the hot filling, spreading it all the way to the edges of the pie plate to seal.  Bake the pie at 350F for about 12 minutes or until the meringue is golden brown.  Cool for about an hour on a wire rack, then two more hours in the refrigerator before serving.  Makes about 8 servings.  


Enjoy!  -Cardamommy


Enjoy!  -Cardamommy

Blue And Yellow Meringues

I've been considering words that start with the letter M. Mutiny. Moron. Mmm-malice. Meringues. How much more whimsical can you get than meringues? For my Alice party I made the recipe for christmas meringues, but instead of putting sprinkles on them, I just dyed the meringue while mixing. Super cute. Super easy. Super delicious.

Mahlzeit!
-Coriaunty

Christmas Meringues

A few weeks ago my sister asked me if I wanted to do a Christmas cookie exchange with her. Um, of course!! Do you really need to ask me that question or give me another excuse to bake like a maniac (Yes, maniac. I'm fairly certain my roommates think I'm kind of a psycho.)? So began the hunt for three Christmas cookie recipes. I had the hardest time choosing three, but I finally did it (pictures, posts, and recipes to follow very soon). Two of the recipes called for an egg yolk each. Since I didn't want to throw away the whites, I began thinking of what I could do with them. That's when I came across this recipe. I have never made meringue(s) before (and actually have never eaten one as a "cookie" either). So I decided to try it out.

A word of warning: If you are borrowing an electric mixer, make sure it works before you start! Trust me on this one. I cracked my eggs, separated the whites out, mixed in some tartar, and got my mixer ready. My finger on the mixer trigger, I was ready to whip these eggs like it was nobody's business. I grabbed the bowl, flipped the mixer switch, and...that was about it. It was completely broken. I texted everybody I knew; nobody owned a mixer. So I started beating my whites by hand. That was fun for about 2 minutes. I switched to the "let's be a boyscout and build a fire by spinning this stick between my hands" method and that proved to be fairly successful. However, there was no way I was going to get stiff peaks beating this stuff by hand. Thankfully, I'm a genius, and with some clever jury-rigging I managed to employ my little Bosch to help me make my meringue.

I didn't know what to expect out of these. When I popped one in my mouth, I was completely surprised to find it crunchy, light, and pleasantly delicious. They were so fun to make and I find them to be tasty little snacks for now and then. I used this recipe, added a little, and came up with the following:

3 Egg whites

1/4 tsp Cream of tartar

3/4 Cup Sugar

1/2 tsp Vanilla extract

red/green sprinkles

Separate the egg whites into a large metal bowl. Be absolutely sure no yolk is in the whites. If there is, the whites won't whip up. Add cream of tartar to the whites. Beat with a mixer until soft peaks form. Add sugar slowly, one tablespoon at a time (while still beating). After all the sugar is added, beat until whites are stiff and glossy. Add vanilla. Beat for 30 more seconds.

Position oven racks in upper and lower thirds. Preheat oven to 200 degrees. Line two large baking sheets with parchment paper (put a dot of meringue under each corner to prevent moving). Fill a 1-quart plastic bag with meringue. You may also use a pastry set if you have one. Snip the tip off the bag (about 1/2 inch hole) and pipe rising swirls at a 90 degree angle to the pan. Make them about 1.5 inches thick at the base, and space them about 1/2 inch apart. Sprinkle with sprinkles or leave plain. Bake for 1.5 hours. Let cool for 15 minutes.

Mahlzeit!
-Coriaunty